Step 1

Add two tablespoons of oilive oil to a heavy or cast iron skillet over medium heat.

Step 2

Aadd diced potatoes and shredded cabbage to skillet.

Step 3

Sautee for 5-7 mins until it begins to turn brown.

Step 4

Remove from the pan and add ground beef into the pan.

Step 5

Cook until meat is browned, then add tomato paste, Worcestershire sauce, potatoes, cabbage, thyme, salt and pepper.

Step 6

Cook another 3-4 minutes over medium heat.

Step 7

Add in ½ cup of water and bring to a boil. Cover and reduce heat to low for 10 mins allowing the potatoes time to become soft. Stir often to ensure that mixture does not burn.

Step 8

Preheat oven to 400° F.

Step 9

Once the potatoes are soft, let mixture cool a few minutes.

Step 10

Cut out 3" - 5" circles of the refrigerated pie crust using a glass or biscuit cutter.

Step 11

Place about 1-2 tablespoons of the meat micture on one side of the crust circles.

Step 12

Fold over the circles and seal with a fork all around the half circle. Pierce the dough with the fork a few times, or cut 3 slits on the top of the pies for steam release while baking.

Step 13

In a small bowl, beat the egg with 1 tablespoon of water. Using a pastry brush, brush top of each pie with the egg wash.

Step 14

Bake on a cookie sheet for 12-15 minutes until golden brown.