Ingredients

The following ingredients have 4 Servings
  • 2 tablespooons olive oil
  • 1/4 head green cabbage, sliced and shredded very thin
  • 1/4 pound red potatoes, scrubbed and diced
  • 1/2 pound lean ground beef
  • 1 1/2 tablespoons tomato paste
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon thyme
  • 1 Ready to bake pie crust
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 1 tablespoon water

Instruction

  • Add two tablespoons of oilive oil to a heavy or cast iron skillet over medium heat.
  • Aadd diced potatoes and shredded cabbage to skillet.
  • Sautee for 5-7 mins until it begins to turn brown.
  • Remove from the pan and add ground beef into the pan.
  • Cook until meat is browned, then add tomato paste, Worcestershire sauce, potatoes, cabbage, thyme, salt and pepper.
  • Cook another 3-4 minutes over medium heat.
  • Add in ½ cup of water and bring to a boil. Cover and reduce heat to low for 10 mins allowing the potatoes time to become soft. Stir often to ensure that mixture does not burn.
  • Preheat oven to 400° F.
  • Once the potatoes are soft, let mixture cool a few minutes.
  • Cut out 3" - 5" circles of the refrigerated pie crust using a glass or biscuit cutter.
  • Place about 1-2 tablespoons of the meat micture on one side of the crust circles.
  • Fold over the circles and seal with a fork all around the half circle. Pierce the dough with the fork a few times, or cut 3 slits on the top of the pies for steam release while baking.
  • In a small bowl, beat the egg with 1 tablespoon of water. Using a pastry brush, brush top of each pie with the egg wash.
  • Bake on a cookie sheet for 12-15 minutes until golden brown.