It’s A KEEPER…..Irish Meat Pies
Growing up I remember on St. Patrick’s Day you had to wear green. The only thing we did was to wear some kind of green on us on the 17th. My mother never really cooked the traditional food but I did.
I cooked Irish Soda Bread, Roast Beef, (we were not really into corn beef) Irish Potato Bites, Broccoli, and Lemon Lime Creamsicle Green Jello.
When I was working on St. Patrick’s Day we celebrated this holiday with Green Eggs and Shamrock Pancakes for Breakfast. The Corn Beef and Cabbage was boiling on the stove for a delicious lunch using many of my favorite St. Patrick’s Day recipes.
For supper some Irish Meat Pies, potato chips, steamed broccoli and Leprechaun Cake Mix Cookies (recipe from Desserts on a Dime).
St. Patrick’s day is almost here again and if you want to make a traditional meal make some Irish Meat Pies. It’s a quick, delicious hand pie that you will find yourself making over and over again.
Never heard of a meat pie before? Sometimes they’re also known as: pasties, steak pies and Cornish pasties.
A pasty is basically a handheld meat pie. The outside is a flakey pastry crust. And the filling can be anything really.
Pasties are sometimes called Cornish pasties because they were commonly found in Cornwall England in the mining towns. The miners would bring them for their meals in a pail with a heated rock to keep warm until dinner time.
I’ve heard it told that since they couldn’t wash their hands, the miners would hold the pastry crust edge with their grimy hands. They would eat all but the crust where their hands were touching and then throw that part away.
This Irish Meat Pie is perfect for weeknight dinners year-round, quick meals-on-the-go, and lunches for work.
This savory Irish Meat Pie recipe uses everyday kitchen staples (which you probably already have) to create a delicious meal your family will love.
All you need is:
- Olive oil
- Green cabbage
- Red potatoes
- Ground sirloin
- Tomato paste
- Worcestershire sauce
- Thyme
- Pie crust
- Salt and Pepper
You can store Irish Meat Pies in an airtight container in your refrigerator for up to 5 days or in your freezer for up to 3 months.
Don’t let this recipe intimidate you! So scroll down and let’s get cooking…..
Ingredients
- 2 tbsps olive oil
- 1/4 head green cabbage (shred very thin)
- 1/4 pound diced red potatoes
- 1/2 pound lean ground beef
- 1/1/2 tbsps tomato paste
- 1/2 tsp Worcestershire sauce
- 1/2 tsp thyme
- 1 Ready to bake pie crust or use your own recipe.
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 egg
- 1 tbsp water
Instructions
- Add two tablespoons of olive oil to a heavy skillet over medium heat.
- Add diced potatoes and shredded cabbage to skillet. Sautee for 5-7 mins until it begins to turn brown.
- Remove from the pan and add ground beef into the pan. Cook until meat is browned, then add tomato paste, Worcestershire sauce, potatoes, cabbage, thyme, salt and pepper. Cook another 3-4 minutes over medium heat.
- Add in ½ cup of water and bring to a boil. Cover and reduce heat to low for 10 mins allowing the potatoes time to become soft. Stir often to ensure that mixture does not burn.
- Preheat oven to 400° F.
- Once the potatoes are soft, let mixture cool a few minutes.
- Cut out 3" – 5" circles of the refrigerated pie crust using a glass or biscuit cutter. Place about 1-2 tablespoons of the meat mixture on one side of the crust circles.
- Fold over the circles and seal with a fork all around the half circle. Pierce the dough with the fork a few times, or cut 3 slits on the top of the pies for steam release while baking.
- In a small bowl, beat the egg with 1 tablespoon of water. Using a pastry brush, brush top of each pie with the egg wash.Bake on a cookie sheet for 12-15 minutes until golden brown.
- https://www.organizedisland.com/irish-meat-pies/