1. Preheat oven to 400ºF. 2. In a medium saucepan, heat oil over medium; add cabbage and potatoes. 3. Cook until beginning to brown, 7 to 9 minutes. 4. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. 5. Stir in tomato paste, crushed red pepper flakes (if using), Worcestershire, thyme, and 1 cup water. 6. Cover, and cook until potatoes are tender, about 15 minutes. 7. Lightly mash mixture with a fork. 8. Season; salt, & pepper, to taste. 9. Crushed red pepper flakes, if using (optional) 10. Let cool completely. 11. On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares. 12. Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling; brush borders with water; fold dough over filling to enclose. 13. Crimp edges with a fork to seal. 14. With a paring knife or scissors, cut 3 small vents in each. 15. Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through. 16. *Arrange unbaked pies on a baking sheet (they should not touch); freeze until firm, about 1 hour. 17. Wrap each pie in foil & place in a resealable plastic bag; freeze up to 2 months. 18. To Bake from Frozen: Proceed increasing baking time to 28 to 30 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
