Wednesday, March 17, 2010

St Patrick


Our Saint Patrick day celebrations were a mix of old and new. We have special things which we always put out on the altar. We re-read favorite stories.


And this year we did a lot of crafting and tried out some new recipies.
Irish Hand Pies:

Ingredients

Makes 8

  • 1 tablespoon vegetable oil
  • 1/4 head green cabbage, shredded
  • 1/2 pound red potatoes, scrubbed and diced
  • 1 pound ground beef sirloin
  • 3 tablespoons tomato paste
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • Coarse salt and ground pepper
  • All-purpose flour, for rolling
  • 2 piecrusts (9 inches each), homemade or store-bought

Directions

1. Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes. Add beef; cook, breaking


up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely.

. On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares. Place 1/2 cup filling on one half of each square, leaving a 1/2-inch b

order around the filling. Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each

.

3. Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.

4. To Freeze:

Prepare through step 2. Arrange unbaked pies on a baking sheet (they should

not touch); freeze until firm, about 1 hour. Wrap each pie in foil. Place in a resealable plastic bag; freeze up to 2 months.

5. To Bake from Frozen: Proceed with step 3, in


creasing baking time to 28 to 30 minutes.














And a delicious soda bread for dessert!!





























No comments: