Today is Pi Day!
I love math. It was always my favorite subject in school. Does that make me a geek?
I was afraid so!
So in honor of math geeks everywhere, we have hand held pies!
And with St. Patrick’s Day right around the corner, they are stuffed them with beef, cabbage, and potatoes.
You know, to honor the leprechauns.
It’s Martha Monday and we are celebrating with Irish Beef Hand Pies today.
These were fun little pies to make and a big hit with the kiddo. I made the recipe just the way it was written, except I used beef broth instead of water. Personally, I would have liked to up the seasoning a wee bit, but my daughter thought they were perfect just the way they were. We froze them and at the top of the mornin’, she would pop one in the oven and let it bake while she got ready for school. In half an hour, they were ready for a quick breakfast on the go. And with a wee bit of Irish luck, the kid was ready too!
Irish Beef Hand Pies
Slightly adapted from Martha Stewart
- 1 tablespoon vegetable oil
- 1/4 head green cabbage, shredded
- 1/2 pound red potatoes, scrubbed and diced
- 1 pound ground beef sirloin
- 1 cup beef broth
- 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
- 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 beef broth. 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 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, cut 3 small vents in each.
- Transfer pies to a baking sheet; bake until golden brown, 10 to 12 minutes, (mine took a tad bit longer)
- To Freeze: 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.
- To Bake from Frozen: increasing baking time to 28 to 30 minutes.
This recipe is linked up with Hearth and Soul Hop, Tasty Tuesday, Delectable Tuesday, Tuesdays at the Table, Slightly Indulgent Tuesday, Tempt my Tummy Tuesday, Works for Me Wednesday, Real Food Wednesday, Frugal Food Thursday, Taking a Stroll Thursday, Simple Lives Thursday, Thrilling Thursday, Friday Favorites, Friday Potluck, Fresh Clean & Pure Friday, Friday Firsts, Boost my Blog Friday, Fight Back Friday, Mouthwatering Monday, Homemaker Monday, Made by You Monday, My Meatless Monday, Monday Mania, & Star Recipes Collection.