Mini Bacon and Cabbage Pies

February 13, 2019 By: Comments
Mini Bacon and Cabbage Pies
Tagged: Appetizers Appetizers. Dinner Dinner. Pork Dinners Pork Dinners. Bacon Bacon. Pastries Pastries. St. Patrick's Day St. Patrick's Day. Carrots Carrots. Advanced Advanced. Cabbage Cabbage. Pastries & Bread Pastries & Bread. Holidays & Entertaining Holidays & Entertaining. St. Patrick's Day St. Patrick's Day. Onions Onions. Pork Pork. Meat Department Meat Department. Casseroles & Pot Pies Casseroles & Pot Pies. Irish Irish. Meat Appetizers Meat Appetizers.
Prep:
1 hour 15 minutes
Cook:
40 minutes
Serves:
12 pies
These mini pies are packed with flavor with cabbage, bacon, red onion, and carrots served in a tender, flaky pastry with a festive shamrock top for the perfect St. Patrick's Day treat.

Ingredients

Select ingredients:

Directions

  1. In a bowl, combine the 2 cups of flour, a pinch of salt, and the ½ cup of diced butter. You can mix by hand or use a food processor to combine the butter with the flour. You want a small, pebble-like consistency. It's easy to do by hand, just keep incorporating the butter into the flour.
  2. Add the water and mix until it becomes a dough. Wrap in plastic wrap and place in the refrigerator for 30 minutes.
  3. Melt the 2 to 3 tablespoons of butter in a large saucepan or deep skillet and add the onions, carrots, salt and pepper. Cook over medium-low heat until softened; about 20 minutes.
  4. In a separate saucepan, melt the ½ stick of butter and add the 3 tablespoons of flour to make a roux; cook and stir for a minute or so. Add to the onions and carrots along with the chicken stock, stir well.
  5. Add in the yellow mustard, cream, cabbage, and bacon. Continue cooking for 5 minutes. If it gets too thick, add a little water; if it looks too thin, cook it longer or add a little more flour.
  6. Remove the dough from the refrigerator and roll out, then cut twenty-four 3-inch circles to make the tops and bottoms of your mini pies.
  7. Place 12 circles of dough in the cups of a muffin tin and press them around the sides. Use a fork to put small holes in the bottom of the dough. (Note: if you use a jumbo muffin tin, it will make each individual pie a little bigger, which is nice, but you'll have to make larger dough circles and that results in fewer pies.)
  8. Fill each cup with the cabbage/bacon mixture. Don't overfill.
  9. Brush egg yolk around the top edge of each muffin cup. It helps the pastry top to adhere.
  10. Place the top circles of dough on each muffin cup. Carefully press with a fork to seal the dough to the sides of the pie.
  11. If desired, you can use a shamrock-shaped cookie cutter to make small shamrocks of dough; place one on top of each pie. Brush the top (including the shamrock) with egg yolk.
  12. Bake in a 350-degree oven for approximately 45 minutes; keep an eye on them as they may require slightly more or less cooking time.