Irish Bison Hand Pies
Irish Bison Hand Pies
Category
Appetizers, Ground Meat
Ingredients
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1 TB olive oil
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¼ head green cabbage (2-2.5 cups)
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½ LB red potatoes (about 2 potatoes), diced
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½ yellow onion, diced
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1 clove garlic, minced
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1 LB ground bison
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3 TB tomato paste
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1 1/2 tsp Worcestershire
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1 tsp dried thyme
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1 cup Harp Lager
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Salt and pepper
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All-purpose flour, for rolling
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4 pie crusts – store bought
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2 TB butter, melted
Directions
Heat oven to 400 degrees
Heat oil in a saucepan over medium heat
Add onion, cabbage and potatoes
Cook until browning starts, around 7-9 min
Add bison and season with salt and pepper
Continue cooking mixture, stirring and breaking up until bison is no longer pink
Add in garlic and cook for an additional minute
Stir in tomato paste, worcestershire, thyme and beer
Cover and cook until potatoes are tender, around 15-20 minutes
Lightly mash mixture with fork
Season with salt and pepper to taste
Let cool completely
On a floured surface, roll each pie crust to an even thickness – if you are using a store bought pie crust that comes in a pan, flatten the edges and roll out to make it an even and round edge
Be sure not to roll to thin as it will become weak and hard to work with
Cut into 4 equal parts (triangles with one round edge or squares if using a rectangular shaped crust)
Place a spoonful of filling on one half of each part, leaving a border around the filling and the crust’s edges
Brush borders with water
Fold dough over too fully enclose mixture
Crimp edges with a fork
Cut a few small vents on the top of each
Transfer pies to a foil lined baking sheet
Brush with melted butter
Bake until golden brown, 10-15 minutes
Recipe Note
* The pie crust can be really tough to work with, feel free to switch it out for puff pastry and just adjust the baking time accordingly
* Dip pies in yellow mustard for a little extra zing