These Irish stew hot pockets wrap leftover Irish stew in flaky puff pastry or pie crust. They are brushed with egg and sprinkled with NuNaturals Nutritional Yeast before baking until golden. A homemade hand pie for St. Patrick's Day leftovers.
Irish Stew Hot Pockets
Category
Main Dishes, Snacks
Cuisine
Irish, American
Servings
4
Prep Time
20 minutes
Cook Time
40 minutes
These Irish stew hot pockets wrap leftover Irish stew in flaky puff pastry or pie crust. They are brushed with egg and sprinkled with NuNaturals Nutritional Yeast before baking until golden. A homemade hand pie for St. Patrick's Day leftovers.
Ingredients
-
Puff pastry or pie crust
-
Leftover Irish stew
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1 large egg
-
NuNaturals Nutritional Yeast
Directions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a small bowl, beat the egg. Set aside.
Roll out puff pastry or pie crust to 1/4-inch thick. Slice into rectangles, however big you want the hot pockets to be they will be half the size you cut them now.
Fill each rectangle with stew meat, veggies and potatoes (leave the broth out or else these will become soggy) on one side. Then fold over the other side of the dough to create the hot pocket.
Continue with the rest of the hot pockets. Then place them on the baking sheet.
Using a fork, crimp the edges shut.
Using a pastry brush, brush the egg on top of the dough. This is what will make them golden brown, so brush generously.
Using a parting knife, make 2 slits in the top of each hot pocket for vents.
Sprinkle the tops with nutritional yeast.
Bake for 35 to 40 minutes or until golden brown to your liking.
