Irish Beef Hand Pies Recipe 445

IRISH BEEF HAND PIES

Steps:

• Preheat oven to 400ºF.
• In a medium saucepan, heat oil over medium; add cabbage and potatoes.
• Cook until beginning to brown, 7 to 9 minutes.
• Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes.
• Stir in tomato paste, crushed red pepper flakes (if using), Worcestershire, thyme, and 1 cup water.
• Cover, and cook until potatoes are tender, about 15 minutes.
• Lightly mash mixture with a fork.
• Season; salt, & pepper, to taste.
• Crushed red pepper flakes, if using (optional)
• Let cool completely.
• On a lightly floured work surface, roll each crust 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 3 small vents in each.
• Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
• *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.
• To Bake from Frozen: Proceed increasing baking time to 28 to 30 minutes.

HOW TO MAKE IRISH MEAT PIES

Steps:

• On a heated cast-iron skillet, coated with olive oil, add diced potatoes and shredded cabbage. Sautee for 5-7 minutes until it begins to turn brown.
• Remove from the pan and add ground sirloin into the pan.
• Cook the sirloin all the way through. Next, add tomato paste, Worcestershire sauce, potatoes, cabbage, thyme, salt and pepper.
• Cook all the ingredients for another 3-4 mins. Add in 1⁄2 cup of water and bring to a boil.
• Cover and reduce the heat to low, allowing to cook for 10 mins. This ensures that the potatoes have time to become soft. Stir every couple of minutes to prevent from burning.
• Once the meat mixture is done, allow to cool.
• Cut out the crust into small circles (about 3-5 inches in diameter). The larger the circle, the bigger the pie will be when folded. If cutting the crust into smaller circles, sandwich the meat mixture by enclosing another pie crust on top.
• Be sure to cut 3 slits in the top of the crust. This will allow for ventilation as the pies bake.
• Whisk together 1 egg and 1 tbsp water to make an egg wash. Using a cooking brush to coat the top of the pies with egg wash.
• Bake in a pre-heated 400 degree oven for 12 to 15 minutes or until golden brown.

IRISH BEEF HAND PIES RECIPE - (4.4/5)

Steps:

• 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. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely. On a lightly floured work surface, roll each crust 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 3 small vents in each. Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through. You can prepare these ahead of time and freeze. To Bake from Frozen, increasing baking time to 28 to 30 minutes.

IRISH BEEF HAND PIES

Steps:

• 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. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely.
• On a lightly floured work surface, roll each crust 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 3 small vents in each.
• Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
• To Bake from Frozen: Proceed with step 3, increasing baking time to 28 to 30 minutes.

BEEF AND CHEDDAR HAND PIES

Steps:

• Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.
• Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.
• Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.