Description
These Savory Irish Beef & Sweet Potato Mini Pies combine tender ground beef with sweet potatoes and classic Irish seasonings in a flaky pastry crust. Perfectly portioned for an individual serving, these mini pies offer a comforting and hearty meal that’s ideal for lunch, dinner, or a savory snack. The sweet potatoes add natural sweetness and creaminess, balancing the rich, savory beef filling with depth of flavor reminiscent of traditional Irish fare.
Ingredients
For the Filling
- 1 lb ground beef
- 1 medium sweet potato, peeled and diced (about 1 cup)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 2 tbsp vegetable oil or butter
For the Pastry
- 2 cups all-purpose flour
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 1/4 to 1/3 cup cold water
- 1 large egg, beaten (for egg wash)
Instructions
- Prepare the Pastry: In a large bowl, combine the flour and salt. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing gently until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Cook the Filling: Heat oil or butter in a skillet over medium heat. Add chopped onion and garlic, cooking until softened and fragrant, about 3 minutes. Add ground beef and cook until browned, breaking it up with a spoon. Stir in diced sweet potatoes, tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Pour in beef broth, bring to a simmer, cover, and cook until sweet potatoes are tender and liquid has mostly evaporated, about 15 minutes. Remove from heat and let cool slightly.
- Assemble the Mini Pies: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Using a round cutter (about 4 inches diameter), cut out circles for pie bottoms. Place circles into mini muffin tins or small ramekins, pressing gently to fit. Spoon filling evenly into each pastry shell. Cut additional dough circles to cover the tops, seal edges by pressing with a fork, and brush with beaten egg for a golden finish.
- Bake: Place assembled pies on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Remove from oven and let cool slightly before serving.
Notes
- You can substitute ground lamb for beef for a more traditionally Irish flavor.
- For a flakier crust, ensure butter is very cold before mixing into the flour.
- Sweet potatoes can be partially mashed before mixing into the filling for a creamier texture.
- These mini pies freeze well. Freeze unbaked pies and bake from frozen, adding an extra 5-10 minutes to baking time.
