Irish Meat Hand Pies

1 T. olive oil
1/4 head green cabbage, shredded
1 cup shredded carrot
1/2 lb. red potatoes, diced
1 lb. ground beef
3 T. tomato paste
1 tsp. Worchestershire sauce
1/2 tsp. garlic powder
1 tsp. dried thyme
salt and pepper
1 cup beef broth
2 pie crusts (homemade or ready roll store bought)

Preheat oven to 400 degrees. In a skillet saute cabbage, carrots and potatoes in the olive oil. Cook until beginning to brown, about 12-15 minutes. Add ground beef, cook breaking up meat while stirring, until meat is cooked through. About 5 minutes. Stir in tomato paste, worchestershire sauce, thyme, garlic, salt, pepper and broth. Cover and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a potato masher. Let cool completely.

(sorry couldn't get the pic to turn the right way)

On a lightly floured surface, roll each crust out a bit to make slight thinner. Using a circle cutter cut out as many circles as possible. Roll remaining dough together and repeat until all of the dough is used. Put a dollop of the meat filling on one side of the circle. Moisten the entire edge of the circle with water and fold over into a moon shape. Press the edges to seal. Use a fork to seal edges further.

Lay pies on a foil lined cooking sheet. Cut slits into the tops of each pie to allow the steam to release. Brush tops of pies with either milk or egg wash to aid in browning. Bake for 12-15 minutes or until golden brown. Rotate the cooking sheet halfway through cooking time.