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Irish Beef Hand Pies

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“On St Patrick's Day or on any other day, tuck the makings of traditional beef-and-potato stew into flaky pastries you can bake straight from the freezer. These are like empanadas and can be stuffed with all vegetables, or maybe berries of some kind, or sausages and/or other meats. Everyday Food or Martha Stewart web site.;)”

Ingredients Nutrition


  1. Preheat oven to 400ºF.
  2. In a medium saucepan, heat oil over medium; add cabbage and potatoes.
  3. Cook until beginning to brown, 7 to 9 minutes.
  4. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes.
  5. Stir in tomato paste, crushed red pepper flakes (if using), Worcestershire, thyme, and 1 cup water.
  6. Cover, and cook until potatoes are tender, about 15 minutes.
  7. Lightly mash mixture with a fork.
  8. Season; salt, & pepper, to taste.
  9. Crushed red pepper flakes, if using (optional)
  10. Let cool completely.
  11. On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares.
  12. 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.
  13. Crimp edges with a fork to seal.
  14. With a paring knife or scissors, cut 3 small vents in each.
  15. Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
  16. *Arrange unbaked pies on a baking sheet (they should not touch); freeze until firm, about 1 hour.
  17. Wrap each pie in foil & place in a resealable plastic bag; freeze up to 2 months.
  18. To Bake from Frozen: Proceed increasing baking time to 28 to 30 minutes.

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