Irish Stew Pub Pies
- Yield: 8 servings
Dough filled with savory or sweet stuffing is a treat most cultures enjoy. You might seem them referred to as dumplings, pies, patties, empanadas, turnovers…the list goes on. No matter what you call them, they’re always delicious. Consider making extra batches of these tasty pies, and freezing them (individually wrapped) to be reheated in the oven later.
- 1tablespoon vegetable oil
- 1pound ground lamb
- 1/4head cabbage, sliced
- 1/2pound cubed red potatoes
- 2teaspoons salt
- 2teaspoons pepper
- 1/2teaspoon Worcestershire sauce
- 3tablespoons tomato paste
- 1teaspoon thyme
- 1cup water
- 2packages 8-count, refrigerated crescent rolls
- Heat oil in a large pan over medium-high heat. Cook lamb until browned, careful not to burn the bits on the bottom. Add cabbage, potatoes, salt and pepper. Cook for 7-9 minutes. Add Worcestershire sauce, tomato paste, thyme and water. Cook until potatoes are tender, about 15 minutes.
- Preheat oven to 400F.
- On lightly floured surface, press together two roll triangles in to a square. Lightly flour and roll dough out until about 4 x 4 inches. Repeat with rest of rolls. Place 1/3-cup lamb filling in the center of each square. Fold over dough diagonally, forming a stuffed triangle. Press edges together with fork.
- Bake for 28-30 minutes. Let cool on baking sheet for 5-10 minutes.