Baking With Pamela — Irish Hand Pies

bakingwithpamheader_979wOur step-by-step photos will guide you along with a recipe each month. Share photos of your creations using #BakingWithPamela on social media!


For March, Pamela takes an Irish tradition and makes it gluten-free. You will need the following Pamela’s product: All-Purpose Flour Artisan Blend OR Bread Mix.

Mixes-2Print the full recipe here: Irish Pasties

Make the Filling (enough for 12 to 14 hand pies)
Assemble ingredients for sautéing:

1 to 2 TBSP olive oil
½ large yellow onion, chopped fine (approx. ¾ cup)
1 cup green cabbage, thinly shredded
½ lb. ground Sirloin

Sauté the chopped onion in oil until soft.

Add cabbage and cook three or four minutes until completely wilted. Remove from pan.

Add ground meat and
2 tsp salt, or to taste
½ tsp pepper, or to taste

Brown until meat is almost done, breaking into small pieces; remove excess grease from the pan.

Assemble ingredients for sauce:

½ cup chicken or beef stock
2 TBSP tomato paste
1 TBSP Worcestershire sauce, to taste

Mix tomato paste with stock and Worcestershire sauce, add to pan with meat, and cook 5 minutes on low.

2 small red potatoes, parboiled, steamed or roasted (about 4 oz.), diced to ¼-inch
1 cup total frozen peas and carrots
the cooked onions and cabbage

Bring back to a simmer.

1 TBSP fresh thyme PLUS ½ tsp dried thyme
Mix well, simmer a couple more minutes, taste and correct seasonings.
Add a pinch of cayenne (optional).

Spread out to cool quickly if making pies the same day. Otherwise, put in container, cool, cover and store until ready to use. (Filling may be frozen at this point for later use or stored for up to three days in the refrigerator.)

Make the pie dough
Option 1 — Use Pamela’s All-Purpose Flour Artisan Blend (shown in photos)
2½ cups Pamela’s All-Purpose Flour Artisan Blend (350 gr)
1 tsp salt
1 tsp sugar
1/8 tsp cayenne (optional)
1 cup butter, chilled and diced
⅓ cup ice cold water

Option 2 — Use Pamela’s Bread Mix
3½ cups Pamela’s Bread Mix (19 oz bag or 540g) (no yeast is used in this recipe)
½ cup butter, chilled and diced
½ cup shortening, chilled and diced
½ cup ice cold water

Variations for either pie crust:
For a flakier crust, use 8 TBSP butter and 8 TBSP shortening.
For a non-dairy crust, use 8 TBSP dairy-free butter alternative and 8 TBSP shortening.

Whisk dry ingredients together in the bowl of stand mixer.

Add diced butter and shortening, and mix until pea-sized crumbs appear. (You may also use a food processor, pastry blender or your fingers).

Slowly add ice water and mix until dough comes together. This could take a couple of minutes. If dough does not come together after two or three minutes, add up to 1 TBSP more water, 1 tsp at a time.

Divide dough in two and roll into logs about 6″ long. Wrap in plastic wrap, wax paper, or parchment paper until ready to assemble the hand pies.

Roll and Assemble Hand Pies

Remove plastic wrap from logs. Cut each log into 4 equal pieces, approx. 80 gr. each.

Flatten each piece of dough.

Roll between two pieces of wax paper, parchment paper, or plastic wrap, from the center out to make 6 ½-inch circles, about 1/8-inch thick. (Turn the dough and paper/plastic over as you roll, and release dough from the paper/plastic as you go.)

When approximately the right size, peel the paper off one side and cut out 6-inch circles, using a plate and knife or pan lid.

Make egg wash (optional) by mixing:
1 egg yolk
1 TBSP water
in a small bowl.

Use a small brush or your finger to paint half way around the circle on the edge. (You can skip the egg wash all together and use water, milk, or cream to seal the dough together.) Reserve the egg wash to brush the tops of the pies; do this right before baking so it does not soften the dough.

Place ¼ cup cold filling in a half circle on one half, leaving painted edge clear.

Gently fold over, using the paper backing remaining, and press edges together slightly.

Use a fork dipped in flour to press the edges together.

Brush the edges free of excess flour with a soft brush. Repeat process for each hand pie, placing assembled hand pies on a parchment-lined rimmed sheet pan. Refrigerate until all are assembled.

When dough feels firm to the touch, cut two or three small slits for steam vents in the top of the pies.

Bake the Hand Pies            

Pre-heat oven to 400°, with rack in bottom third of oven. Brush tops with egg wash.

Bake 20 minutes, reduce temperature to 350° and bake another 10 to 20 minutes, until golden. (Edges will darken first; you’ll want the whole pie to be golden.) Cool at least 5 minutes; if too hot, they will come apart. Enjoy hot or room temperature.

Freeze Hand Pies for Later

If you would like to make hand pies for a later date, freeze the unbaked hand pies on sheet pan until completely frozen. Wrap individual pies and cover in plastic or place in a shoe box in freezer.

Bake frozen Irish Pasties by removing from freezer while preheating oven to 400°. Bake as instructed above. It may take up to 10 to 15 minutes longer during the 350° baking time when they are frozen.

The filling can be anything that can be put inside pie dough. It is a great way to get rid of leftovers. You can make up a bunch of hand pies and have them in the freezer to have something easy and delicious, baked in less than an hour, at a moment’s notice.

If you make this recipe, remember to share a photo of your Irish Hand Pies on any of our social media pages with hashtag: #BakingWithPamela.

Print the full recipe here: Irish Pasties

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