Beef Handheld Pies (Irish)

This St. Patrick's Day, tuck the makings of traditional beef and potato stew into flaky pastries you can bake straight from the freezer.

1 Tbsp. extra-virgin olive oil
¼ head green cabbage, shredded
½ lb red potatoes, scrubbed and diced
1 lb ground beef sirloin
3 Tbsp. tomato paste
½ tsp. Worcestershire sauce
½ tsp. dried thyme
coarse sea salt
black pepper, freshly cracked
all-purpose flour, unbleached, for rolling
2 (9") pie crusts

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7-9 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” square; cut each into 4 equal squares. Place ½ cup filling on one half of each square, leaving a ½” 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.

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

Makes 8 for 4 servings.

Cook's Note:  To Bake from Frozen: Proceed with step 3, increasing baking time to 28-30 minutes.