Lightened Irish Hand Pies
Serving Size / Yield
- 1 Tbs. Extra Virgin Olive Oil
- 1 1/2 C. Green Cabbage, shredded
- 1/2 lb. Red Potatoes, diced
- 1 lb. Ground Turkey
- 3 Tbs. Tomato Paste
- 1/2 tsp. Worcestershire Sauce
- 1/2 tsp. Dried Thyme
- Kosher Salt, to taste
- Ground Black Pepper, to taste
- All-Purpose Whole Wheat Flour, for dusting surface
- 2 9" Pie Crusts
Preheat oven to 400 degrees. Line two large baking pans with foil. In a medium-sized saucepan, warm olive oil over medium heat. Add cabbage and potatoes, and cook until the vegetables start to brown. Add turkey and cook until browned. Stir in tomato paste, Worcestershire sauce, thyme, and 1 cup of water. Cover saucepan and let sit 15 minutes until potatoes are tender. Using a fork, lightly mash the resulting mixture. Season with salt and pepper to taste. Remove from heat and let cool completely.
Lightly dust a work surface with whole wheat flour. Roll out the two pie crusts on the surface and form each into a square. Divide each crust into four equal square-shaped pieces. Scoop and place 1/2 cup of filling onto the center of half of each square. Brush borders of the square with water, then fold dough over filling and seal the edges with a fork. Cut three small slits in the top of each pastry to vent. Transfer pies to baking sheets and bake for 10 to 12 minutes, rotating the sheets halfway through, until pies are golden brown.