These Irish Beef handpies are perfect for making ahead of time and freezing for St. Patrick's Day dinner. Filled with a rich and savory beef, potato, and cabbage filling and wrapped in easy pie crust, your family will love baking these for the holiday.
PREP TIME 30 minutesminutes
COOK TIME 12 minutesminutes
TOTAL TIME 42 minutesminutes
YIELD 6servings
Ingredients
1tablespoonvegetable oil
1/4head green cabbageshredded
1/2poundred potatoesscrubbed and diced
1poundground beef sirloin
3tablespoonstomato paste
1/2teaspoonWorcestershire sauce
1/2teaspoondried thyme
29-inch pie crusts, prepared from the refrigerator section
Instructions
Prepare the Beef Filling:
In a medium saucepan, heat the vegetable oil over medium heat. Add the shredded cabbage and diced potatoes. Cook until the vegetables begin to brown, 7 to 9 minutes.
Add the ground beef; cook, breaking up the meat with a spoon, until no longer pink, about 5 minutes. Stir in the tomato paste, Worcestershire, dried thyme, and 1 cup water.
Cover and cook the mixture until the potatoes are tender, about 15 minutes. Lightly mash the mixture with a fork. Season with salt and pepper.
Let the filling cool completely. This is a crucial step. Warm filling will melt your pie crust before you can even wrap it around the filling.
Prepare the Hand Pies:
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 the borders with water; fold the dough over the filling to enclose. Crimp the edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each hand pie.
Baking Instructions:
Preheat oven to 400°F.
Transfer the assembled hand pies to 2 foil-lined rimmed baking sheets.
Bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
Recipe Notes
To Freeze:
Prepare through the assembly of the pies. 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 to baking instructions, increasing baking time to 28 to 30 minutes.