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Irish Beef Mini Pies  (Not yet rated)

Small hand pies filled with beef, cabbage, and potoes. Very unusual ingredients for an Irish recipe!

Cal: 1403 Fat: 78g Carbs: 115g Protein: 61g Fiber: 7g
More Nutrition...

Original recipe serves 2

Ingredients (serves 2)

½ 2x 3x Reset

  • 1 pie crust, 9 inch, double ; or get 2 single
  • 1/4 head cabbage
  • 1 pound beef ; ground
  • 1/2 pound potatoes ; red
  • 3 tablespoons tomato paste
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon thyme ; dried
  • salt ; to taste
  • black pepper ; to taste
  • all-purpose flour ; for rolling
  • 1 tablespoon vegetable oil
  • 1 cup water
  • In My Kitchen

  • You will also need: saucepan, baking sheet


    Preheat oven to 400F (205C). Heat in the oil over medium heat in a medium saucepan.

    Add the potatoes and cabbage. Cook for 7 to 9 minutes or until they start to brown.

    The the beef. Break it up with a spoon as it cooks. Cook for about 5 minutes or until no longer pink.

    Stir in the water, thyme, and Worcestershire sauce.  Cover, and cook for about 15 minutes or until the potatoes are tender. Lightly mash with a fork. Season to taste with salt and pepper.

    Roll out the pie crusts on a lightly floured surface into 14 inch squares. Cut each into 4 equal squares. Place 1/2 cup of the filling on one half of each square, leaving a border of 1/2 inch around the filling.

    Brush the borders with water, and fold over to close.  Seal the edges by crimping with a fork. Using a sharp knife, cut 3 small vents in each pocket.

    Line a baking sheet with foil. Transfer the pies ot the sheet and bake until golden, or about 10 to 20 minutes. Rotate sheets halfway through baking.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %


    Calories: 1402.6
    Total Sugars: 11.2g
    Carb.: 114.9g
    Fiber: 6.6g
    Total Fats: 78.2g
    Cholesterol: 70.3mg
    Protein: 61.2g
    Sodium: 1598.8mg

    *Data provided by USDA

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