Irish Hand Pies are one-handed goodness for a St. Patrick’s day celebration!
This hand pie recipe is filled with smoked pork belly bacon, creamy gold potatoes and savory green cabbage, then wrapped in rich, golden, and buttery pie crust.
Take a bite of my Irish hand pie and with your other hand sip on a delicious Zwickel style lager. They’re great for a picnic or hearty parade-walking fare.
Just allow the rush of nirvana surround you!
- Heavy rolling pin
- Chef Knife
- Bench Scraper/Dough Cutter *
- Pastry Blender *
- Large round cutter
- Measuring cups and spoons
- 2 Mixing bowls, (1 large and 1 medium)
- 2 Sheet pans, aluminum foiled lined (1 for bacon and 1 baking pies)
- 1 2-3 Quart sauce pan, (for chicken veloute)
- Wire whip
- Rubber spatula
- 2 ″ Ice Cream scoop
- Pastry brush *
- Silicone brush *
- Cooling rack
- 1 Double All Butter Pie “B”, egg and buttermilk *
- Additional flour for dusting
- Pam, vegetable spray
- 2 eggs beaten well, for egg wash
- 2 C Gold potatoes, peeled and diced into 1/2″ pieces
- 1 Head of green cabbage, chopped in 1″ pieces
- 1/2 C Celery, cut into 1/2″ pieces
- 1/2 C Carrots, peeled and diced into 1/2″ pieces
- 1 C Onions diced in 1/2 ” pieces
- 3 Mashed garlic cloves
- 1/3 C Extra virgin olive oil
- 1/2 t Crushed red pepper
- 3 Stems of fresh Thyme
- Fresh ground pepper and sea salt to season
- 6 Oz Bread Cheese, cubed in 1/2 pieces
- 1 T Fig balsamic vinegar
- 1/2 C Butter, cubed
- 1/2 Onion, peeled and minced
- 1/4 C Celery, minced
- 1/4 t Crushed red pepper
- 1 t Garlic, minced
- 1/2 C AP flour
- 1 C Zuaber lager
- 1 C Chicken stock
- 1/2 C Heavy cream
- 1-2 Thyme sprigs
- Preheat oven to 375º F.
- Toss all vegetables, with Olive oil and Fig Balsamic in large bowl. Be sure to coat well. Lay out veggies on aluminum foil covered sheet pan for easy clean up. Roast for 20-30 minutes until tender, not mushy. Turning pan once.
- While vegetables are roasting, make the veloute. In a hot saucepan melt butter and sauté over medium heat onions, celery and crushed red pepper. Once soften, add garlic. Stir in flour (to start the roux) and follow with lager beer, and chicken stock. Add thyme sprigs. Bring up to a simmer and stir. Once it starts to thicken, lower heat and add cream. Simmer for 5 minutes or so. Cool the Veloute.
- Remove veggies from oven and let cool.
- Combine roasted veggies, bread cheese, and veloute back into large mixing bowl and let cool completely. You can do this hours or the day before, prior to filling hand- pie crust. Never ever put warm filling onto pie crust or any dough!
- Remove the pie crust dough, from refrigerator and let rest. On a well floured surface, flour top of dough with flour along with your rolling pin. Press dough down with rolling pin to flatten it a little. Start rolling from the center out, rotate dough 90º, repeat and turn. This will help keep the dough circular. Don’t forget to flour under neath and on top.
- Roll both dough halves out to 11-12-inches in diameter.
- Cut out 3 to 4-6″ circles out of each dough circle.
- Spay lightly the 2 foiled lined sheet pans with Pam. Carefully transfer dough circles to sheet pans. Brush with beaten egg wash over entire dough circles. This will seal dough and help prevent soggy crust.
- With a 2” scoop top each dough circle with filling. Carefully fold over half of pie dough to make a half moon leaving a edge free from filling…to make the seal. Make sure you trim edges to match bottom crust and seal with the tines of a fork.
- Brush with egg wash and bake for 20-25 minutes. Cool slightly and finish cooling on a rack.