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Serve with ketchup, brown sauce, or a dollop of mustard.
Best enjoyed fresh from the oven, but leftovers can be stored in the fridge for up to 3 days.
Reheat in the oven at 350°F until warmed through to retain crispness.
Freeze baked pies in an airtight container for up to 2 months; reheat from frozen at 375°F for 20–25 minutes.
Variations:
Cheesy Filling: Add shredded cheddar or Irish white cheddar to the beef mixture before assembling.
Spicy Kick: Stir in a pinch of cayenne or diced chili for heat.
Lamb Option: Use ground lamb instead of beef for a more traditional Irish flavor.
Herb Blend: Add rosemary or parsley to customize the flavor profile.
FAQ:
Q: Can I use store-bought pie crust instead of puff pastry?
A: Yes, but puff pastry gives a lighter, flakier texture that's traditional for party pies.
Q: Can I make the filling ahead of time?
A: Absolutely. The filling can be made a day ahead and refrigerated until ready to use.
Q: Do I need to blind bake the pastry?
A: No blind baking is required since the filling is precooked and the bake time is sufficient.
Q: What if I don’t have a muffin tin?
A: You can shape the pies free-form on a baking sheet, though a tin helps maintain their shape.
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