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