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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
Submitted by steve
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
Original recipe serves 2
½ 2x 3x Reset
Ingredients (serves 2)
Directions
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.
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.
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