You'll Love These Easy Beef Hand Pies

"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!"

-Everyday Food's Sarah Carey

Irish Beef Hand Pies

Related: Quick, One-Pot Meal Ideas To Feed the Whole Family

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


Related: 20 Classic Comfort Food Recipes from Martha Stewart

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.

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.

3.
Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.

4.
To Bake from Frozen: Proceed with step 3, increasing baking time to 28 to 30 minutes.



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