For the Rough Puff Pastry, whisk together the flour and salt in a bowl. Cut in the cold butter with a pastry blender or your fingertips until it looks like coarse crumbs. Gradually add the ice water, mixing until the dough just starts to come together. Don't overmix! Wrap it up in plastic wrap and pop it in the fridge for about 30 minutes.

For the Pie Dough, combine the flour and salt. Cut in the cold butter until it's crumbly. Gradually add the cold water until the dough just forms. Divide this dough into two equal discs, wrap them in plastic, and chill them for at least 1 hour. This resting time is super important for a tender crust.

Pat the beef cubes nice and dry. Season them generously with salt and pepper. In a big pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pot. Once browned, set the beef aside.

Add the remaining 2 tablespoons of olive oil to the pot. Toss in your chopped onion and carrots and let them cook until they start to soften, about 8-10 minutes. Then, add the minced garlic and cook for just another minute until it's fragrant.

Return the browned beef to the pot. Add the thyme sprigs, parsley sprigs, bay leaf, 2 cups of beef broth, brewed coffee, chopped bittersweet chocolate, soy sauce, Worcestershire sauce, and steak sauce. Stir. Bring to a gentle simmer, then cover and reduce heat to low. Cook for 2 to 2½ hours, or until the beef is fall-apart tender.

In a small bowl, whisk together the cornstarch, 3 tablespoons of flour, and the remaining 1 cup of beef broth to make a slurry. Once the beef is tender, stir this slurry into the beef mixture. Keep stirring gently until the sauce thickens. Remove the thyme sprigs, parsley sprigs, and bay leaf. Season with salt and pepper to your liking. Stir in the green peas and let the filling cool slightly.

Boil your cubed sweet potatoes in salted water until tender, about 15-20 minutes. Drain them well, then mash them with butter, honey, salt, and pepper until smooth and creamy.

Preheat your oven to 375°F (190°C). Lightly grease your muffin tins. Roll out one disc of pie dough and line each cup of the muffin tin. Fill each dough-lined cup about halfway with the beef filling. Spoon a generous layer of mashed sweet potato on top of the beef.

Roll out the second disc of pie dough. Cut out circles larger than the muffin tin cups. Place these circles on top of the sweet potato layer. Gently press and crimp the edges to seal them. Cut a small slit or vent in the top of each pie.

In a small bowl, whisk the egg yolk with 1 tablespoon of water for the egg wash. Brush the tops of the mini pies with this mixture.

Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Let them cool slightly in the muffin tin before removing. Serve warm.