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Here in New York, it finally feels like fall! And if there’s one thing I always enjoy in brisk weather, it’s a body-warming meal of beef and potatoes. Today’s recipe for Irish beef hand pies was inspired by the classic flavors of beef stew, but it’s wrapped up in a portable puff-pastry package. While this dish is typically served around St. Patrick’s Day, there’s no reason why you can’t enjoy it any night of the week. Enjoy!
Sarah’s Tip of the Day:
These pies can be prepared, then wrapped and frozen, up to two months in advance.
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PREP: 15 MINS TOTAL TIME: 1 HOUR
SERVINGS:4
INGREDIENTS
1 tablespoon vegetable oil
1/4 head green cabbage, shredded
1/2 pound red potatoes, scrubbed and diced
1 pound ground beef sirloin
3 tablespoons tomato paste
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
Coarse salt and ground pepper
All-purpose flour, for rolling
2 piecrusts (9 inches each), homemade or store-bought
COOK’S NOTE
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.
DIRECTIONS
STEP 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. 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.
STEP 2
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.
STEP 3
Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
STEP 4
To Bake from Frozen: Proceed with step 3, increasing baking time to 28 to 30 minutes.
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More Beef/Steak Recipes: http://full.sc/PeNWmH
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Irish Beef Hand Pies – Everyday Food with Sarah Carey
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