Irish Beef Hand Pies

Directions

1. 1
   Preheat oven to 400°F.
2. 2
   In a medium saucepan, heat oil over medium; add cabbage and potatoes.
3. 3
   Cook until beginning to brown, 7 to 9 minutes.
4. 4
   Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes.
5. 5
   Stir in tomato paste, crushed red pepper flakes (if using), Worcestershire, thyme, and 1 cup water.
6. 6
   Cover, and cook until potatoes are tender, about 15 minutes.
7. 7
   Lightly mash mixture with a fork.
8. 8
   Season; salt, & pepper, to taste.
9. 9
   Crushed red pepper flakes, if using (optional)
10. 10
    Let cool completely.
11. 11
    On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares.
12. 12
    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.
13. 13
    Crimp edges with a fork to seal.
14. 14
    With a paring knife or scissors, cut 3 small vents in each.
15. 15
    Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
16. 16
    *Arrange unbaked pies on a baking sheet (they should not touch); freeze until firm, about 1 hour.
17. 17
    Wrap each pie in foil & place in a resealable plastic bag; freeze up to 2 months.
18. 18
    To Bake from Frozen: Proceed increasing baking time to 28 to 30 minutes.