With St. Patrick’s day right around the corner, I wanted to try my hand at some traditional Irish fare. These hand pies are commonly eaten in Ireland and are called Irish Pasties (pronounced pass-tees, not pay-stees). They consist of a tender pastry crust filled with potatoes and meat, usually beef. I made mine with some left over pot roast, however you could always use a simple ground beef as well.
2 cups left over pot roast fully cooked (cooked ground beef or beef roast can also be used)
2-3 russet or Idaho potatoes, peeled, quartered and sliced thin
2 pre-made pie crusts (usually come in a 2 pack)
Salt and pepper to taste
Milk for brushing on the pastries
Roll out pie crust and cut each in half so you have 4 half circles (each half circle will be 1 pie). Let them sit out while you prepare the meat and potatoes to allow them to reach room temperature.
Heat 2-3 tablespoons of olive oil in a large saute pan. Add potatoes and cook over medium heat for 15-20 minutes or until tender, stirring occasionally so they do not burn. Covering the pan may help speed up the cooking process. Add salt and pepper to taste. Heat left over pot roast in the microwave until warm and mix with cooked potatoes.
Spoon mixture onto each of your 4 half circles, only covering one side.
Fold over crust to cover filling completely. Then, roll and pinch sides to seal in filling. Make 4 slits on top of the pie for steam to escape. Brush each finished pastry with milk and place on a baking sheet.
Bake at 400 for 18 -22 minutes or until crust is golden brown. Serve warm with a side of ketchup.