IRISH COTTAGE HAND PIES WITH PICK ‘N SAVE INGREDIENTS PRINT PREP TIME 40 mins COOK TIME 50 mins TOTAL TIME 1 hour 30 mins Author: Sweetphi Serves: 24-30 INGREDIENTS 1 Lb Ground Beef ½ Cup Sharp Cheddar, shredded ½ Large Onion, finely chopped 1½ Cups Frozen Peas 3 Large Carrots, chopped to be roughly the size of the peas 2 Medium size Potatoes, chopped (or 1 very large potato) ¼ Cup Beef Broth 2 Tbs Tomato Paste 2 Tbs Flour (may need a little more for rolling out the dough) 1 Tbs Butter 1 tsp Worcestershire sauce 1 tsp Salt ½ tsp Pepper 4 Pie Crusts (found in the refrigerated section by the biscuits) -Egg wash for brushing the tops with- optional 1 Egg Yolk 1 Tbs heavy cream (or milk will work for this) INSTRUCTIONS Start by melting the butter in a frying pan over medium-high heat, then add the onion and saute for about 1 minute, then add the carrots and potatoes and a dash of salt and pepper, and stirring every few minutes cook for about 10 minutes until the vegetables are cooked through and start to brown a little. Add the frozen peas, stir and cook for another minute (it is ok if the peas arent completely cooked-they will cook more when being baked) and then empty contents into a bowl. Using the now empty frying pan add the ground beef, ½ of the beef stock (1/8 of a cup), Worcestershire sauce and tomato paste. Add a little salt and pepper. Cook the ground beef until no more pink is showing (about 5 minutes) and then add the remaining beef stock and sprinkle a teaspoon of the flour over the mixture, cook until everything is combined and the ground beef is in a thick sauce (about 2 minutes). Add to the bowl containing the vegetables and stir so that everything is combined. Preheat oven to 350 and line two baking sheets with parchment paper. On a plastic cutting board sprinkle a little flour, unroll one of the pie crusts and cut it in half (makes it easier to work with this way). Sprinkle a little more flour on the top of the dough. With a rolling pin (or you can take the side of a glass and use it as a rolling pin) roll it out a little bit more to get a nice thin layer of crust. Now cut this half in 4s. Sprinkle a little cheddar in the center of one half of the 4s and then spoon 1-2 tablespoons of the vegetable/beef filling on top of the cheese. Fold the crust over, and then with a fork or fingers pinch the edges together. You want to make sure you really close all the edges, otherwise filling will leak out. I had a little bowl with water and would dip my fingertips into the water and then that would help with sealing the edges together. As soon as the little hand pie is stuffed and sealed, set it on the prepared baking sheet. Repeat this process of rolling out the dough, cutting, stuffing, and sealing the hand pies until the cookie sheets are full (you will need two prepared baking sheets.) To make the egg wash-in a small bowl whisk together the egg yolk and the heavy cream or milk, then brush the tops of the Hand Pies with the wash (the egg wash will give it a beautiful golden look). Cut little air vents on the top of the hand pies (since mine were a St. Patricks day theme I tried to cut little shamrocks out) Bake for 30-35 minutes until the tops are golden brown. Remove from oven and transfer to a wire cooling wrack and cool for 10 minutes before serving-watch them disappear! NOTES The serves 24-30 is how many hand pies you will get, that would serve about 12-15 people because everyone will definitely want more than 1!
Posted on: Sat, 10 May 2014 19:23:25 +0000
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