Irish Beef Hand Pies


  • 1 tablespoon vegetable oil
  • 1/4 head green cabbage, shredded
  • 1/2 pound red potatoes, scrubbed and diced
  • 1 pound ground beef
  • 4 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dijion mustard
  • 1/2 teaspoon dried thyme
  • Coarse salt and ground pepper
  • 2 pie crusts (or rounds of pizza dough if making calzones)
  1. Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes. Season with salt and pepper.  Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes.
  2. Stir in tomato paste, Worcestershire, mustard, thyme, and 1 cup water, pinch more salt and pepper. Cover, and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a fork. Let cool completely.
  3. On a lightly floured work surface, roll each dough round into a 14-inch square; cut each into 4 equal squares. Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling. Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 1 small vent in each.
  4. Transfer pies to a rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
  5. To Freeze: Prepare through step 2. Arrange unbaked pies on a baking sheet (they should not touch); freeze until firm, about 1 hour. Wrap each pie in foil. Place in a resealable plastic bag; freeze up to 2 months.
  6. To Bake from Frozen: Proceed with step 3, increasing baking time to 28 to 30 minutes.
Recipe adapted from Everyday Food Magazine

Comments

Post a Comment

Popular posts from this blog

Sourdough Honey Oat Wheat Sandwich Bread

Image
Prep Time: 45 minutes active (plus fermentation and overnight proof) Bake Time: 60–70 minutes Total Time: About 2½–3 days Yield: 2 loaves (or 1 loaf using the half-batch variation) Category: Bread ⸻ Notes After Making Add ⸻ Ingredients Starter Prep (Night Before – Day 1) Feed your sourdough starter the night before baking so it is active, bubbly, and ready to use. Glass jar reference weights: Jar + black lid: 470 g Jar only: 456 g Dough 2 cups (200 g) rolled oats 2 cups (480 g) hot water 114 g oil or melted butter 100 g honey (about 5 tablespoons) 300 g active sourdough starter 240-260 g room-temperature water 18 g (3 teaspoons) salt Choose ONE Flour Option Option 1 – Standard Flour Mix 500 g all-purpose flour 500 g whole wheat flour Option 2 – Bread Flour Substitute Blend 460 g all-purpose flour 450 g whole wheat flour 90 g vital wheat gluten Half Batch (Yield: 1 Loaf) Dough 1 cup (100 g) rolled oats 1 cup (240 g) hot water 57 g oil or melted butter 50 g...
Read more

Kitchen Sink Oatmeal Cookies

¾ cup (167 g) salted butter, softened ¾ cup (160–200 g) dark brown sugar, packed (use dark for richer flavor) ¼ cup (60 g) granulated sugar 1 large egg 1 tablespoon (15 ml) canola or neutral oil 1 tablespoon (15 ml) vanilla extract 1½ cups (190 g) all-purpose flour 1½ tablespoons (12 g) cornstarch 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg ¼ teaspoon ground cardamom (or substitute ground ginger) 1½ cups (150 g) old-fashioned rolled oats ½ cup (90 g) semisweet chocolate chips ½ cup (90 g) butterscotch chips ⅓ cup (50 g) raisins ⅓ cup (45 g) chopped walnuts or pecans Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone liners. In a large bowl, beat ¾ cup (167 g) salted butter with ¾ cup (dark brown sugar) and ¼ cup (granulated sugar) until light and fluffy, about 2 minutes. Add 1 large egg, 1 tablespoon of canola oil, and 1 tablespoon of vanilla extract, mixing until smooth and we...
Read more

Pizza Bowl

Image
  ½   cup   (60 g) all-purpose flour or 1/2 whole wheat flour  ¼   teaspoon   baking powder ⅛   teaspoon   baking soda ¼   teaspoon   salt ⅓   cup (75 g)   milk 2   tablespoons   olive oil 2   tablespoons   pizza sauce 2-3  tablespoons shredded mozzarella cheese 5 pepperonis or pre-cooked meat of choice ½   teaspoon   dried Italian herbs,  basil or oregano Mix the flour, baking powder, baking soda and salt together in a microwavable bowl. Add in the milk and oil then mix together, it’s ok if some lumps. Spoon on the  pizza sauce  and spread it around the surface of the batter. Sprinkle on the cheese, pepperoni, and dried herbs. Microwave for roughly 2 minutes or so, until it rises up and the toppings are bubbling. Ingredients (for ¾ cup flour version) • ¾ cup (90 g) all-purpose flour or half whole wheat flour • ⅓ teaspoon baking powder • ¼ teaspoon baking soda • ⅓ teaspoon salt ...
Read more