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Irish Beef Hand Pies

18 Mar

In honour of St. Patrick’s Day, we wanted to do something Irish. Everyone cooks corned beef and cabbage so we went with Irish Beef Hand Pies. Here are the results:

Chef Karen: I found the recipe very easy to make. I did, though, feel that it needed to be made a bit more interesting so instead of pie crust for the pastry I opted for a puff pastry bundle. I thawed my pastry as directed. I then took 1 sheet, cut it in half, spread olive oil on them and put two together. I put a spoonful of meat mixture in the centre and then proceeded to make a bundle. I folded the sides in, brought the bottom half across the top and then brought the top half over to cover it up. I then lifted it up to put it on the baking tray. It fell apart! So, I tried, again, with 3 sheets cut in half (making it 6 layers of pastry) to give it more strength. It worked but it was really hard to cut through. I brushed each one with olive oil on the top instead of on each sheet. I found this recipe to be a bit bland. But as my husband said, “It is meat and potatoes.” I wished I had had some gravy to go with it.

beef pie 1

 

beef pie 2

 

Chef Jonathan: I attempted to use the store bought pastry crust, as opposed my usual Pâté Brisee, and I was thoroughly disappointed. The dough was very uneven, and so to salvage the recipe, I decided to make Beef Pot Pies instead, filling ramekins with the beef mixture, and layering some pastry crust on top, brushed with egg wash. I very much enjoyed the beef/potato mixture, and the addition of green cabbage was a surprisingly nice addition. I did find though that I added too much tomato paste, and had to over season to compensate for that taste. All in all, a nice recipe for St. Patty’s Day, if you want to go classical Irish cuisine. Enjoy!

 
 

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Here is the recipe: http://www.delish.com/recipefinder/irish-beef-hand-pies-recipe

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