This year, switch up your celebratory St. Patrick’s Day pint for a glass of bold 1000 Stories bourbon barrel-aged Zinfandel, paired with a hearty hand pie.
Easy to eat and pre-portioned into individual hand-held pies, this take on classic flavors transforms rich beef stew into a savory hand pie filling complemented by flaky, buttery pastry. An ideal match for our Zinfandel’s ripe fruit core and fragrant dried herb notes, these Irish Beef Hand Pies from Delish might steal the show. Slainte!
- 1 tbsp. vegetable oil
- 1/4 head green cabbage
- 1/2 lb. red potatoes
- 1 lb. ground beef sirloin
- 3 tbsp. tomato paste
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. dried thyme
- Coarse salt and ground pepper
- all-purpose flour
- 2 pie crusts
- 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 freeze: Prepare through step 2. Arrange unbaked pies on a baking sheet (they should not touch); freeze until firm, about 1 hour. Wrap each pie in foil. Place in a resealable plastic bag; freeze up to 2 months.
- To bake from frozen: Proceed with step 3, increasing baking time to 28 to 30 minutes.