Happy St. Patty’s season!! You know what that means??? Food! And not just any food, potatoes and meat! The best kind! A new treat that crossed my palate recently was the Irish Pasty. The Irish pasty is essentially a meat pie. I find it amusing that almost every culture in the world has some sort of meat stuffed pastry. For example:
Empanadas – Spain/Portugal/Central America
Baozi – China
Pirozhki – Russia
Manapua – Hawaii
But today we focus on Ireland. The Irish pasty is traditionally made with potato and meat. Simple and easy. I thought it would be fun to make it extra-super UK by stuffing it, essentially, with bangers and mash with gravy. But I’m American, I need cheese too! These came out so tasty, Mountain Man and I gobbled until we were both uncomfortably full. Gotta hand it to the Irish, the food is simple but damn tasty!
This is one of those recipes where you can buy most of the ingredients ready-made or make them yourself from scratch depending on your mood and time restrictions. This time, I used packaged country gravy and pie crusts but one of these days, when I have time, I fully intend to make it entirely from scratch!
- 2 cups Frozen hash browns
- Olive oil
- 1/2 lb pork sausage
- 3 cloves garlic, diced
- 2 tbsp chopped tarragon
- 2 tbsp chopped sage
- 1 package country gravy
- 6 slices of extra sharp cheddar
- 2 Pie crusts – homemade or store-bought
Time: 40 minutes
Preheat oven to 400 degrees.
Cook hash browns in a skillet with oil. Follow package instructions.
Cook sausage, garlic, sage, tarragon in a skillet. Drain if necessary, and set aside.
Prepare country gravy according to package instructions.
Cut pie crust into 6-8 inch circles.
In the middle of the dough layer potatoes, 1 tablespoon of gravy, cheese, and top with meat mixture. Like you would a taco.
Fold over and pinch edges together. Cut slits in the top of each pastry.
Place on a greased baking dish and brush olive oil over pasty.
Bake 9-12 minutes until crust is golden brown.