Irish Hand Pies

Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.

Heat 1 tbsp of olive oil in a large skillet with a lid over medium heat. Add diced potatoes, cabbage, and onion, season with salt and pepper. Sauté until softened, about 6-7 minutes. Add lamb gently breaking it up with a spatula, season with salt and pepper and cook until browned. Add tomato paste, Worcestershire sauce, ½ c water and the sprig of thyme. Stir in carefully and add more water if needed to ensure the pan doesn’t dry out. Cover with the lid and cook for another 10-15 minutes until potatoes are fork tender. Remove the thyme sprig and set aside to cool completely.

Place 1 sheet of dough onto a lightly floured surface (leaving the other sheet in the fridge until you’re ready to use it). Cut the sheet into thirds, using the folds as your guide. Using a rolling pin, gently roll out each piece of dough to make a slightly larger rectangle. Place about 1/3 cup of cooled lamb mixture onto one side and brush edges with egg wash before folding the dough over the meat (short end to short end) and sealing with a fork. Repeat with remaining rectangles and then remaining dough sheet to make 6 hand pies. Place each pie onto the parchment lined baking sheet and brush lightly with egg wash before venting the tops with three small lines. Bake in a 400-degree oven for 15-20 minutes or until golden brown. Serve warm.