Ingredients
Scale
- For the Rough Puff Pastry
- 2¾ cupsall-purpose flour
- ½ teaspoonsalt
- 1½ cupscold butter, cubed
- ⅔ cupice water
- For the Pie Dough
- 5 cupsall-purpose flour
- 1 teaspoonsalt
- 1 cupcold butter, cubed
- ¾ cupcold water
- For the Beef Filling
- 2¼pounds beef chuck, cut into1-inch cubes
- 3 tablespoonsolive oil, divided
- 1large onion, chopped
- 4carrots, peeled and diced
- 3garlic cloves, minced
- 3sprigs thyme
- 2sprigs parsley
- 1bay leaf
- 3 cupsbeef broth, divided
- ½ cupbrewed dark coffee
- 1 ouncebittersweet chocolate, chopped
- 2 tablespoonssoy sauce
- 1 tablespoonWorcestershire sauce
- 2 tablespoonssteak sauce
- ¼ cupcornstarch
- 3 tablespoonsall-purpose flour
- Salt and black pepper to taste
- 1 cupgreen peas (fresh or frozen)
- 1large egg, divided (white and yolk separated)
- For the Sweet Potato Layer
- 2large sweet potatoes, peeled and cubed
- 3 tablespoonsbutter
- 2 tablespoonshoney
- ½ teaspoonsalt
- Black pepper, to taste
Instructions
- 1. Prepare the Rough Puff Pastry
- Combine flour and salt in a large bowl.
- Add butter cubes and cut them into the flour until small chunks remain.
- Gradually pour in cold water, stirring until dough forms a rough, shaggy mass.
- Shape into a rectangle, roll out to about 7×18 inches, and fold the ends toward the center like a book.
- Turn 90 degrees, roll again, fold, and repeat twice.
- Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or overnight).
- 2. Make the Pie Dough
- Mix flour and salt in a large bowl.
- Add cold butter cubes and work them in with a pastry cutter until coarse crumbs form.
- Gradually add water until the dough comes together.
- Shape into a disc, wrap, and refrigerate for at least 1 hour.
- 3. Cook the Beef Stew Filling
- Tie thyme, parsley, and bay leaf together with kitchen twine.
- Season beef generously with salt and pepper.
- Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Sear beef in batches until browned, about 8 minutes per batch. Remove and set aside.
- Add remaining oil, onion, carrots, and garlic. Sauté until fragrant and lightly browned.
- Return beef to the pot, add 2½ cups broth, coffee, chocolate, soy sauce, Worcestershire, and steak sauce. Drop in the tied herbs.
- Reduce heat to low, cover, and simmer for 2½ hours, stirring occasionally.
- Remove herbs and add cornstarch mixed with remaining ½ cup broth. Stir until thickened, about 5 minutes.
- Stir in peas, season to taste, and let cool completely.
- 4. Make the Sweet Potato Mash
- Boil sweet potato cubes in salted water until tender, about 15 minutes. Drain and mash.
- Stir in butter, honey, salt, and pepper until creamy. Set aside to cool.
- 5. Assemble the Mini Pies
- Preheat oven to 400°F (200°C) and grease a muffin tin.
- Roll pie dough to ¼ inch thick and cut out 4-inch rounds. Line each muffin cup, leaving a slight overhang.
- Prick the bottoms with a fork, line with foil, and add pie weights. Bake for 15 minutes, then remove weights and bake 5 minutes more.
- Brush crusts with egg white and bake 2–3 minutes to seal. Cool completely.
- Spoon a tablespoon of mashed sweet potato into each crust, then fill nearly to the top with beef stew.
- 6. Add the Puff Pastry Toppers
- Roll the rough puff pastry to ¼ inch thick. Cut out rounds to fit each mini pie.
- Brush the bottom crust edges with egg white and press the pastry lids on top to seal.
- Beat the egg yolk with 1 teaspoon water and brush over the tops.
- Cut a small slit in each for steam to escape.
- 7. Bake and Serve
- Reduce oven to 375°F (190°C).
- Bake pies for 20–25 minutes, or until puffed and golden.
- Let rest for 5–10 minutes before serving warm.