Irish Beef Hand Pies
Serving Size / Yield
- 1 Tbs vegetable oil
- 1 lb ground sirloin
- 1⁄2 tsp Worcestershire sauce
- 1⁄2 tsp dried thyme
- salt and pepper
- 2 pie crusts, 9 inches each
- all-purpose flour, for rolling
Preheat oven to 400º.
In a medium saucepan, heat oil over medium; add beef; cook and break up meat with spoon until no longer pink or for 5 minutes.
Stir in Worcestershire, thyme, and 1 cup of water.
Cover, and cook for about 15 minutes.
Lightly mash mixture with a fork.
Season; salt, & pepper, to taste.
Let cool completely.
Roll each piece of crust into 14-inch squares on floured cutting board; cut each crust into 4 equal squares.
Place 1/2 cup Beef mixture on 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. Cut 3 small vents in each hand pie.
Transfer pies to parchment-lined baking sheets; bake until golden brown, turning sheets halfway through. Remove and serve.