Ingredients
1tbspvegetable oil
¼headgreen cabbage
½lbred potatoes
1lbground beef sirloin
3tbsptomato paste
½tspworcestershire sauce
½tspdried thyme
coarse salt and ground pepper,to taste
all purpose flour
2pie crusts
Preparation
Preheat oven to 400 degrees F. In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook for 7 to 9 minutes until beginning to brown.
Add beef; cook, breaking up meat with a spoon, for about 5 minutes until no longer pink. Stir in tomato paste, Worcestershire, thyme, and 1 cup of water. Cover, and cook for about 15 minutes until potatoes are tender.
Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely.
On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares. Place ½ cup filling on half of each square, leaving a ½-inch border around the filling.
Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each.
Transfer pies to 2 foil-lined rimmed baking sheets; bake for 10 to 12 minutes until golden brown, rotating sheets halfway through.
Serve warm and enjoy.
