This St. Patrick's Day, tuck the makings of traditional beef-and-potato stew into flaky hand pies you can bake straight from the freezer.
Ingredients
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1 tablespoon vegetable oil
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¼ head green cabbage, shredded
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½ pound red potatoes, scrubbed and diced
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1 pound ground beef sirloin
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3 tablespoons tomato paste
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½ teaspoon Worcestershire sauce
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½ teaspoon dried thyme
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Coarse salt and ground pepper
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All-purpose flour, for rolling
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2 piecrusts (9 inches each), homemade or store-bought
Directions
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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.
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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.
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Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
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To Bake from Frozen: Proceed with step 3, increasing baking time to 28 to 30 minutes.