Irish Banger & Cabbage Meat Pies
Prep Time15 minutes
Cook Time27 minutes
Description
A handcrafted meal using only the best handcrafted ingredients right from our smokehouse with love (and a little luck).
Ingredients
- 12 oz. North Country Smokehouse Uncured Irish Bangers, removed from casing
- 4 TBSP olive oil
- ¼ head of green cabbage, sliced and shredded very thin
- ¼ lb red potatoes, scrubbed and diced
- 1 ½ TBSP tomato paste
- ½ TSP Worcestershire sauce
- ½ TSP thyme
- 1 ready-to-bake pie crust
- ½ TSP salt
- ¼ TSP pepper
- 1 egg
- 1 C water
Cooking Instructions
- Add half the olive oil to a heavy or cast iron skillet over medium heat. Add diced potatoes and shredded cabbage to skillet. Sautee until it begins to brown, about 5-7 minutes. Then remove from pan.
- Add uncased bangers to skillet with more olive oil as needed. Cook until meat has begun to brown. Then add tomato paste, Worcestershire sauce, potatoes, cabbage, thyme, salt, and pepper. Cook for additional 3-4 minutes over medium heat.
- Next, add ½ C water and bring to boil. Cover and reduce heat to low until potatoes soften, about 10 minutes.
- Preheat oven to 400F. When potatoes are soft, uncover and remove from heat to let the mixture cool.
- Meanwhile, cut out 3”-5” circles out of refrigerated pie crust using a glass or biscuit cutter.
- Place about 1-2 TBSP of the meat mixture on one side of the crust circles.
- Fold over the circles and seal with a fork all the way around the edge. Pierce the top of the pie a few times to ensure steam releases while baking.
- In a small bowl, beat the egg and 1 TBSP of water until combined. Using a pastry brush, spread egg wash on each pie top.
- Bake on a cookie sheet for 12-15 minutes, or until golden brown.
In this Recipe
