Irish Pasties - Beef and Veggie Hand Pies – Pamela's Products

Ingredients

• FILLING (makes enough for 12-14 hand pies)
• 1 to 2 TBSP olive oil
• ½ large yellow onion, chopped fine (approx.¾ cup)
• 1 cup green cabbage, thinly shredded
• ½ lb. ground Sirloin
• 2 tsp salt, or to taste
• ½ tsp pepper, or to taste
• 2 TBSP tomato paste
• 1 TBSP Worcestershire sauce, to taste
• ½ cup chicken or beef stock
• ¾ cup red potatoes, parboiled, steamed or roasted (about 4 oz or 2 small potatoes), ¼-inch dice
• 1 cup frozen peas and carrots
• 1 TBSP fresh thyme
• ½ tsp dried thyme
• pinch cayenne (optional) PIE DOUGH - Option 1 (makes pastry for eight 6-inch pasties)
• 2½ cups Pamela's All-Purpose Flour Artisan Flour Blend (350g)
• 1 tsp salt
• 1 tsp sugar
• 1/8 tsp cayenne (optional)
• ½ cup butter, chilled and diced
• ½ cup shortening, chilled and diced
• ⅓ cup cold water PIE DOUGH - Option 2 (makes pastry for ten or eleven 6-inch pasties)
• 1 bag (3½ cups) Pamela's Bread Mix (no yeast is used in this recipe)
• ½ cup ice cold water Variations for either pie dough option:
• For a buttery crust, use 16 TBSP butter in place of butter and shortening
• For a non-dairy crust, use 8 TBSP dairy-free butter alternative and 8 TBSP shortening Egg Wash (optional)
• 1 egg yolk
• 2 tsp water