How To Make Irish Meat Pies Food

IRISH MEAT PIE

Steps:

• Add diced potatoes and shredded cabbage to a cast iron skillet with two tablespoons of olive oil.
• Sautee for 5-7 mins until it begins to turn brown.
• Remove from the pan and add ground sirloin into the pan.
• Cook all the way through, then add tomato paste, Worcestershire sauce, potatoes, cabbage, thyme, salt, and pepper.
• Cook another 3-4 mins.
• Add in ½ cup of water and bring to a boil.
• Cover and reduce heat to low for 10 mins allowing the potatoes time to become soft.
• Stir every couple of mins to ensure no burning.
• Once the meat mixture is done and has been seasoned to your liking, let cool.
• Using store-bought or homemade pie crust, cut out circles (3-5 inches in diameter). The larger the circle the bigger the pie will be when folded. For smaller circles, you can sandwich the meat into a mixture but enclosing another pie crust on top.
• Be sure to cut 3 slits in the top of the crust, to vent the pies.
• Cook in a 400-degree oven for 12-15 mins or until golden brown.

IRISH MEAT PIE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In a large skillet heat oil on medium heat. Add in finely chopped cabbage and carrots, cook till edges start to turn brown. Add in the ground Chuck and ground lamb cook and separate meat until there is no longer any pink. Add in finely chopped onions,the garlic crushed and diced, and the peeled and chopped potatoes. Cook until potatoes are tender. Gently fold the mixture into a mash then add the beef broth and worcestershire sauce. Bring to a boil then cut down to a simmer and add cornstarch. Simmer until mixture is thick. Remove from heat salt and pepper to taste and let cool completely. Take and fill two pie pans with pie crust putting half of the mixture into each pie. Cover mixture with other half of the pie crust. Seal the crust and put three ventilation slits in the top. Bake at 400 degrees for 1 hour or until the crust is golden brown.

HOW TO MAKE IRISH MEAT PIES

Steps:

• On a heated cast-iron skillet, coated with olive oil, add diced potatoes and shredded cabbage. Sautee for 5-7 minutes until it begins to turn brown.
• Remove from the pan and add ground sirloin into the pan.
• Cook the sirloin all the way through. Next, add tomato paste, Worcestershire sauce, potatoes, cabbage, thyme, salt and pepper.
• Cook all the ingredients for another 3-4 mins. Add in 1⁄2 cup of water and bring to a boil.
• Cover and reduce the heat to low, allowing to cook for 10 mins. This ensures that the potatoes have time to become soft. Stir every couple of minutes to prevent from burning.
• Once the meat mixture is done, allow to cool.
• Cut out the crust into small circles (about 3-5 inches in diameter). The larger the circle, the bigger the pie will be when folded. If cutting the crust into smaller circles, sandwich the meat mixture by enclosing another pie crust on top.
• Be sure to cut 3 slits in the top of the crust. This will allow for ventilation as the pies bake.
• Whisk together 1 egg and 1 tbsp water to make an egg wash. Using a cooking brush to coat the top of the pies with egg wash.
• Bake in a pre-heated 400 degree oven for 12 to 15 minutes or until golden brown.

TRADITIONAL IRISH SHEPHERD'S PIE

Steps:

• Pre-heat oven to 200C/400°F.
• Saute carrots in the olive oil until starting to get tender.
• Add in the onions and saute for a minute or two then add the meat.
• Season with black pepper and thyme.
• Cook until browned then drain fat.
• Add the butter and peas.
• Sprinkle with flour and stir through.
• Add tomato paste, wine and Worcestershire sauce.
• Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
• Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
• Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
• Bake for about 20 minutes or until the potato is nice and browned on top.
• Serve as is or with some crusty bread to mop up that yummy sauce!

IRISH BEEF HAND PIES

Steps:

• 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.

IRISH BEEF HAND PIES

Steps:

• Preheat oven to 400ºF.
• 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, crushed red pepper flakes (if using), Worcestershire, thyme, and 1 cup water.
• Cover, and cook until potatoes are tender, about 15 minutes.
• Lightly mash mixture with a fork.
• Season; salt, & pepper, to taste.
• Crushed red pepper flakes, if using (optional)
• 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.
• *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 increasing baking time to 28 to 30 minutes.

BELIZEAN MEAT PIES

Steps:

• Combine the first 9 ingredients (through the habanero pepper) in a deep skillet over medium heat. Brown, lower heat and simmer for 20 minutes.
• Meanwhile, make the pastry dough by combining the flour, baking powder, salt and shortening and mixing until it resembles fine bread crumbs. Slowly add 1 tablespoon cold water at a time, incorporating after each addition, until the mixture comes together in a firm ball. It should not be sticky. Divide the mixture into two discs and let rest for about 15 minutes before rolling out into a round about 1/8 - 1/4" thick. Cut out twelve 2 1/2 - 3" circles in each round.
• Place a circle at the bottom of each muffin well in a 12 muffin tin and press lightly along the bottom and sides to form the pie bottoms. Place the meat mixture in each pie bottom leaving about 1/4 " of dough above the filling on the sides. Place a circle on top of each filled pie and crimp to seal the edges. Pierce a small hole in the top with a knife point to allow steam to escape while baking.
• Bake the pies at 350 degrees F for 15 - 20 minutes until nicely browned. Let cool until they can be handled and serve.