Mini Beef, Potato, and Artichoke Pies
Category: Main Dishes
Servings: 8
A delightful twist on a traditional savory pie, this recipe brings together tender beef, earthy artichokes, and creamy potatoes, all encased in a golden, flaky pastry. The mini size of these pies makes them perfect for individual servings, perfect for a family dinner or an elegant meal for guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pastry discs | 16 |
| Beef (cut into cubes) | 200g |
| Red wine | 30g |
| Potatoes | 150g |
| Artichokes | 120g |
| Salt | To taste |
| Black pepper | To taste |
| Egg | 1 |
| Lemon | 1 |
Instructions
1. Preparing the Artichokes
To start, fill a pot with a small amount of water and bring it to a boil. Meanwhile, prepare the artichokes by protecting your hands with latex gloves or rubbing your hands with a lemon cut in half. This will prevent the artichokes from turning black.
- Remove the tough outer leaves of the artichokes with a small knife and trim the top to remove the spiny tips.
- Cut off the stems and transfer the artichokes into a bowl of water and lemon juice to prevent browning.
- After a few seconds, drain and pat dry the artichokes. Cut them in half to remove the inner fuzzy choke and slice them into 4mm thick pieces.
- Heat a pan and drizzle in some olive oil, then sauté the artichokes until golden brown, seasoning with salt and black pepper.
2. Preparing the Potatoes
- Peel and slice the potatoes into thin rounds.
- Dice the slices into small cubes and sauté in a pan for 3-4 minutes. Afterward, set them aside to cool.
3. Cooking the Beef
- Cut the beef into 1 cm thick cubes.
- Heat olive oil in a pan and quickly sear the beef cubes until browned.
- Season with salt and deglaze the pan with red wine. Allow the beef to cook for 1 minute before removing it from the heat to cool.
4. Assembling the Pies
- Take 8 pastry discs and place them in muffin tins or small pie pans.
- Roll out the remaining pastry discs on a flat surface and use a round cutter (about 8 cm in diameter) to cut additional discs, ensuring they fit the size of your muffin tins or pie pans.
- Fill each pastry shell with a mix of sautéed artichokes, potatoes, and beef.
- Place the second pastry disc over the top and seal the edges by pressing them down with a fork.
- Brush the tops with a beaten egg for a golden finish.
5. Baking the Pies
- Preheat the oven to 180°C (350°F).
- Place the pies in the oven and bake for 20-25 minutes or until the pastry is golden brown and crisp.
Once cooked, remove the pies from the oven and let them cool slightly before serving. These mini beef, potato, and artichoke pies are perfect served warm, offering a delicious combination of savory flavors in every bite!
Enjoy these irresistible savory treats, perfect for any occasion, from casual dinners to festive gatherings!
