Description
Mini Irish Beef Pies with Buttery Pastry Crust
Ingredients
Scale
- For the Buttery Pastry Crust
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter (cold, cut into cubes)
- 1/2 teaspoon salt
- 1/4 cup ice water (more if needed)
- For the Beef Filling
- 1 pound (450g) ground beef (or diced beef)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup carrots (diced)
- 1 cup potatoes (peeled and diced)
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper (to taste)
- 1 tablespoon olive oil
- 1 tablespoon cornstarch (optional, for thickening)
- 1 egg (beaten, for egg wash)
Instructions
- In a large bowl, mix the flour and salt. Add the cold butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, mixing until the dough comes together. If the dough is too dry, add more water, one tablespoon at a time.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened (about 3-4 minutes).
- Add the ground beef (or diced beef) to the skillet, breaking it apart. Cook until browned and cooked through. Drain excess fat if necessary.
- Stir in the carrots and potatoes, followed by the beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer and cook for about 15 minutes, or until the vegetables are tender.
- If desired, mix cornstarch with a little water to create a slurry and stir it into the filling to thicken. Cook for an additional 2-3 minutes. Remove from heat and let cool.
- Preheat your oven to 400°F (200°C).
- On a floured surface, roll out the chilled pastry dough to about 1/8 inch thick. Use a round cutter (about 4 inches in diameter) to cut circles of dough.
- Place a circle of dough into each muffin tin or pie dish. Fill each with a spoonful of the beef filling, leaving a little space at the top.
- Cut smaller circles or squares of dough to top each pie. Seal the edges by pressing with a fork or your fingers. Cut small slits in the top for steam to escape.
- Brush the tops of the pies with the beaten egg for a golden finish.
- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and flaky.
- Remove from the oven and let cool slightly before serving.
Notes
- These pies can be made ahead and frozen before baking.
- Serve with your favorite dipping sauce.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 mini pie
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Mini Irish Beef Pies, Beef Pies, Irish Recipes