Shamrock Hand Meat Pies

These festive hand pies are so tasty and so fun to make!

Course Lunch

Cuisine American

Keyword hand pies, meat pies, pie crust, shamrock hand pies

Prep Time 10

Cook Time 25

Total Time 35

Servings Pies

Calories 210kcal

Author Charisse Yu

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.

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!