Baked Southern Meat Pies
Equipment
- Cast iron or heavy bottom frying pan
- Wooden Spoon
Ingredients
- 2 tbsp olive oil
- ¼ head green cabbage shredded (cut very thin)
- ¼ pound red potatoes scrubbed and diced
- ½ pound lean ground sirloin
- 1.5 tablespoons tomato paste
- ½ teaspoon Worcestershire sauce
- ½ tsp thyme
- Ready to eat pie crust
- ¼ to ½ teaspoon of salt and pepper possibly more to suit your tastes
Instructions
- Add diced potatoes and shredded cabbage to a cast iron skillet with the 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 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.
Notes
This is a traditional Irish dish served during the observance of the St Patrick’s Day, religious holiday. While using a pie crust is traditional, using a can of rolled out biscuits is a beautiful twist on this already delicious recipe.
Using various sized cookie or biscuit cutters worked well with the pie crust, regardless of shape or size.
The biscuit method does not necessarily need an egg wash but the pie crust method will need an egg wash to help achieve a nice golden brown color. If your family is big on bold flavors, try sautéing the potatoes and cabbage plus some diced onion and a minced garlic clove in butter and olive oil for an added depth of flavor. Fresh herbs work beautifully in this dish as well as freshly ground black pepper and sea salt.
Using various sized cookie or biscuit cutters worked well with the pie crust, regardless of shape or size.
The biscuit method does not necessarily need an egg wash but the pie crust method will need an egg wash to help achieve a nice golden brown color. If your family is big on bold flavors, try sautéing the potatoes and cabbage plus some diced onion and a minced garlic clove in butter and olive oil for an added depth of flavor. Fresh herbs work beautifully in this dish as well as freshly ground black pepper and sea salt.
Tried this recipe?Let us know how it was!