These festive shamrock hand pies are so fun to make with your kids! It's a great alternative to the all the sweets during the St. Patrick's Day season. Make these for dinner, lunch or even a quick snack in less than half an hour!
Holiday treats are always filled with sugar! Why not make these a healthier filing option for the family?
Why You'll Love This Recipe
- Nutrient Packed - This recipe has great protein from the beef. It's a hearty addition to your everyday snacks.
- Veggie Packed - Each bite has vegetables including carrots, corn and peas.
- Easy to Make -Store bought pie crusts make this recipe a breeze to make.
How to Make It
First you'll want to preheat your oven to 375F degrees. Prepare a baking sheet with parchment paper. In a pan, saute beef and onion on medium high heat until beef is cooked and onion is translucent. This should take 6 to 8 minutes.
Drain the liquid and then add in tomato paste.
Then you'll want to saute it for 2-3 minutes until the tomato paste starts to carmelize.
Add in the potatoes, stock, seasonings, and vegetables. Scrape the bottom of the pan to release any browned bits.
Bring mixture to a boil, reduce to a simmer and cover. Cook for 5-10 minutes, stirring occasionally, until potatoes are tender. Uncover and cook for another 2-3 minutes until liquid is completely absorbed.
Place filling in a bowl and cover, refrigerate for up to an hour or until mixture is cold throughout.
Now for the fun part! On a lightly floured work surface, unroll 1 pie crust. Using a shamrock cookie cutter, or a biscuit circle cutter, cut out shape.
Here's a pro tip for you: Even numbers! I would try to create an even number of shamrock cut outs so you end up with an even number to make pies. Don't worry though if you end up with extra you can always just make extra pie crusts without filling.
Repeat with the remaining crusts.
Add parchment paper on a baking sheet and place shamrock halves carefully with space in between. On half of the shamrocks, place a tablespoon of chilled filling in the center of each shamrock. Expert tip: Make sure not to overfill because you want to make sure you can seal these shamrocks without leakage! Leave a ¼-1/2 inch border.
Next you'll want to brush the border edges with the beaten egg.
Here's a closer look.
Then top with shamrock pies with molded shape crusts.
Use a fork to seal and create a decorative touch.
Brush the pies with egg wash again.
Bake for 20-25 minutes, or until crust is golden brown.
Cook's Tips:
- Store bought pie crusts are readily available at most grocery stores in the refrigerator section. This saves so much time.
- Don't overfill the pies to prevent leakage
- Don't forget to chill the filling, it helps the mixture stay within the pie crust!
FAQ:
- Can you freeze these?
- You can definitely freeze the filling for later use. Just make sure you store in a air tight container or freezer bag.
- How long will it keep in the fridge?
- You can happily keep them in the fridge for 3 days. Either reheat in an air fryer or for a few seconds in the microwave.
Looking for more easy lunch ideas? Try these 4 ingredient mini chicken pot pies or these Turkey Swiss Rolls
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Shamrock Hand Meat Pies
Ingredients
- ½ lb ground beef
- ½ onion minced
- 2 tbsp tomato paste
- 1 cup yukon gold potato peeled & diced
- ½ cup chicken or beef stock
- ½ tsp salt
- ⅛ tsp pepper
- 1 tsp fresh thyme
- 1 tsp onion powder
- 1 cup frozen mixed veg carrots, corn, peas
- 2 pkg store bought pie crust 4 12 inch crusts
- 2 large eggs beaten
Instructions
- Heat oven to 375 degrees. Arrange parchment on a baking sheet, set aside.
- Saute beef and onion on medium high heat until beef is cooked and onion is translucent, about 6-8 minutes. Drain liquid, then add in tomato paste. Saute for 2-3 minutes until tomato paste starts to caramelize.
- Add in potatoes, stock, seasonings and vegetables. Scrape the bottom of the pan to release any browned bits. Bring mixture to a boil, reduce to a simmer and cover. Cook for 5-10 minutes, stirring occasionally, until potatoes are tender. Uncover and cook for another 2-3 minutes until liquid is completely absorbed.
- Place filling in a bowl and cover, refrigerate for up to an hour or until mixture is cold throughout.
- On a lightly floured work surface, unroll 1 pie crust. Cut each crust into shamrocks with a 3 or 4 inch cutter, be sure you end up with an even number of circles. Repeat with the remaining crusts.
- On half the shamrocks, place a tablespoon of the chilled filling in the center of each round, making sure to leave a ¼-1/2 inch border. Brush the border edges with the beaten egg. Place remaining shamrocks on top and seal edges together with a fork.
- Arrange pies on baking sheet and brush with remaining egg wash. Top with shamrock and brush with egg wash again. Bake for 20-25 minutes, or until crust is golden brown.
Notes
Cook's Tips:
- Store bought pie crusts are readily available at most grocery stores in the refrigerator section. This saves so much time.
- Don't overfill the pies to prevent leakage
- Don't forget to chill the filling, it helps the mixture stay within the pie crust!
Nutrition
Love this idea for a fun activity and lunch for the kids
Thank you!