Our Saint Patrick day celebrations were a mix of old and new. We have special things which we always put out on the altar. We re-read favorite stories.
And this year we did a lot of crafting and tried out some new recipies.
Irish Hand Pies:
- 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
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.
. 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 b
order 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 Freeze:
Prepare through step 2. 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.
5. To Bake from Frozen: Proceed with step 3, in
creasing baking time to 28 to 30 minutes.