Food & Cooking Recipes Appetizers Finger Food Recipes Irish Beef Hand Pies 3.3 (190) 31 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 23, 2020 Rate Print Share Prep Time: 15 mins Total Time: 1 hr Yield: 8 This St. Patrick's Day, tuck the makings of traditional beef-and-potato stew into flaky hand pies you can bake straight from the freezer. Ingredients 1 tablespoon vegetable oil ¼ head green cabbage, shredded ½ pound red potatoes, scrubbed and diced 1 pound ground beef sirloin 3 tablespoons tomato paste ½ teaspoon Worcestershire sauce ½ teaspoon dried thyme Coarse salt and ground pepper All-purpose flour, for rolling 2 piecrusts (9 inches each), homemade or store-bought Directions 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 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-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 or scissors, cut 3 small vents in each. Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through. To Bake from Frozen: Proceed with step 3, increasing baking time to 28 to 30 minutes. Originally appeared: Everyday Food, March 2009 Rate It Print