Mini beef, potato and artichoke pies

Name: Mini beef, potato and artichoke pies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: Pasta disks 16; Beef 7 oz; Red wine 2 tbsp; Potatoes 5.3 oz; Artichokes 4.2 oz; Fine salt to taste; Black pepper to taste; Eggs 1; Lemons 1

286

Calories per serving

Lactose Free

Energy Kcal 286
Carbohydrates g 22.6
of which sugars g 1.2
Protein g 9.2
Fats g 17.3
of which saturated fat g 6.68
Fiber g 2.7
Cholesterol mg 49
Sodium mg 484

Difficulty: Average
Prep time: 30 min
Cook time: 20 min
Makes: 8 pieces
Cost: Average

PRESENTATION

When you're in the mood for something special but still comforting, these Italian-style mini beef pies are the way to go. Really, they are. Packed with tender beef, sautéed potatoes, and artichokes, they offer a unique twist on the classic pie. And look, deglazing the beef with red wine? It adds this depth of flavor that makes every bite rich and satisfying. The artichokes give a crispy edge, setting these apart from your typical beef and potato pies.

Despite their fancy tartlet appearance, they’re fun and easy to share. Seriously. Picture them at a northern Italian dinner party—inviting and perfect for impressing guests. These beef and artichoke pies are super super great when you want to spice up your meal. Who can resist a dish that’s both golden outside and bursting with flavor inside? No one, right?

Across Italy, especially in regions like Lombardy and Piedmont, savory mini meat pies are a staple, featuring rich fillings. These beef and potato pies blend hearty meat with fresh veggies, a trick Italian cooks have used forever. And listen, the beef stays moist by soaking up the wine, and each bite offers a bit of crispy potato and artichoke.

Serving them as individual beef pies makes everyone feel special. For sure. They work well as a main course for a nice dinner or as a fancy appetizer if you want something light but still tangy and filling. Whether for a family gathering or a dinner with friends, these mini pies bring a little surprise to the table. Try them when you want to wow everyone with an Italian vibe and a twist that keeps guests coming back for more. Pretty simple.

INGREDIENTS
Ingredients for 8 Mini pies: Pasta disks 16; Beef 7 oz (200 g); Red wine 2 tbsp (30 g); Potatoes 5.3 oz (150 g); Artichokes 4.2 oz (120 g); Fine salt to taste; Black pepper to taste; Eggs 1; Lemons 1

Preparation

How to prepare Mini beef, potato and artichoke pies

To prepare the mini beef pies with potatoes and artichokes, start by bringing a pot with a little water to a boil and cleaning the artichokes. Before handling them, protect your hands with latex gloves or rub a halved lemon on your skin to avoid them turning black. Remove the outer, tougher leaves of the artichokes 1, cut off the hard tops with a small knife and remove the stem 2, then transfer them for a few seconds into a bowl filled with water and lemon to prevent them from browning 3.

Drain and dry the artichokes thoroughly, then cut them in half to remove the internal fuzz and into slices about 3/16 inches thick 4, then sauté them in a pan drizzled with olive oil 5. Season with salt and pepper 6 and let cook for just a few minutes, stirring occasionally.

Meanwhile, peel and slice the potatoes, cut each slice into cubes 7 and immerse them for 5-6 minutes in boiling salted water 8 to blanch them slightly while keeping them slightly firm. After this time, drain them and add them to the artichokes 9. Sauté the vegetables for 3-4 minutes, then turn off the heat and set them aside to cool.

Finally, take care of the meat. Cut the beef into cubes about 3/8 inch thick 10, then sear them in a pan drizzled with olive oil 11, season with salt, and deglaze the meat with red wine 12. Let cook for 1 minute, then turn off the heat and set the meat aside to cool.

Take 8 dough discs 13 and place each one in muffin molds, crimping the edges like a basket. Fill each dough disc with a spoonful of vegetables and a few beef cubes 14. Place the remaining dough discs on a work surface and cut them with an 8 cm diameter cutter, depending on the size of the muffin molds 15.

Close the pies with the cut dough discs 16, fold the edges inside and seal them well by pressing with the tines of a fork. Brush the surface with a beaten egg 17 and bake them in a preheated static oven at 356°F for 20 minutes (if using a fan oven, at 320°F for 10 minutes).
Once cooked, remove the mini beef pies with potatoes and artichokes from the oven 18 and let them rest a few minutes before unmolding and serving.

Storage

You can store the mini pies for up to 3 days in the refrigerator, placed in an airtight container.

Advice

To prevent the meat from becoming stringy, cook it very briefly, sautéing it well in the pan. Want a spicy note? Mince a fresh chili pepper and sauté it with the beef!

For the translation of some texts, artificial intelligence tools may have been used.