Irish Hand Pies

Ingredients

• 2 tablespoons olive oil
• 2 cups (1/4 head) shredded green cabbage
• 1 red potato, diced
• 1 shallot, finely diced
• 1/2 lb ground beef
• 3 tablespoons tomato paste
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• salt and pepper to taste
• 1/2 cup water or broth, plus more for sealing
• 1 (14 oz) package 5” empanada baking disks

Preparation

1. Heat olive oil in large skillet. Add cabbage, potatoes, and shallot. Cook for 5-7 minutes. Remove from heat.
2. Add beef a clean stockpot and cook until browned, about 8-10 minutes. Add potato mixture to pan along with tomato paste, Worcestershire sauce, thyme, salt, pepper, and water or broth. Cook until moisture is evaporated, mashing mixture lightly as it cooks. Remove from heat.
3. Preheat oven to 390˚F. Lay down disks on lined baking sheet or use palm of hand to hold each disk as you fill. Place a couple spoonfuls of beef filling in the center of each disk. Do not overfill.
4. Using finger spread water along the edge of each circle. Fold dough disk in half and press down on edge to seal. Crimp with back of fork to fully seal.
5. Use a sharp knife to poke 3 slits in the top of each pie, making sure not to pierce the bottom layer of dough.
6. Bake for 20-26 minutes or until tops are golden brown.