Caramelized Red Onion, Cabbage & Stout Handpies

I’m not late with this. Nope, not a minute late. See, these delicious looking handpies down there, suuuuuuuure they would’ve been wonderful for St. Paddy’s Day. Perfect, even. Alas, papers beat out Patrick on Sunday. I spent over five hours in the library. And four hours the day before. That’s nine hours more than I ever anticipated being in the library this year (my academic advisor is weeping right now).

cabbage hand pie

I knew it was too good to be true. Last week was obviously a fluke. Getting two recipes posted on time. Pssh. I used up all my promptness by turning in final papers a full TWO DAYS early. You win some, you lose some.

cabbage and stout handpie

And you’ll win if you make these handpies. How else are you going to use up the cabbage and beer leftover from this weekend’s festivities? Springy and light, these pies are filled with caramelized red onions and red cabbage, melty Kerrygold Dubliner & Irish Stout cheese, all sandwiched between a cheese and stout crust. Perfectly portable and totally doable for more than St. Patrick’s Day. Trust me.

cabbage hand pie 2

Caramelized Red Onion, Cabbage, & Stout Handpies (makes about 8 pies)

For the crust:

2 cups all-purpose flour

½ tsp. salt

½ cup (1 stick) unsalted butter, cut into cubes and chilled

¾ cup grated Kerrygold Dubliner with Irish Stout Cheese

¼ – ½ cup heavy stout beer (I used Bell’s Special Double Cream Stout)

1 egg + 1 TBSP water, lightly beaten

For the filling:

2 TBSP olive oil

½ medium red onion, thinly sliced

2 cloves garlic, minced

2 cups thinly sliced red cabbage

½ – 1 cup stout beer (whatever’s left of the bottle from the crust)

1 tsp. dried thyme

½ cup grated Kerrygold Dubliner cheese

Whisk together the flour and salt. Using a pastry cutter or fork, cut in butter until mixture resembles coarse sand. Stir in cheese. Pour in ¼ cup beer and stir to moisten dough. Add remaining beer 1 TBSP at a time until a shaggy dough forms. Turn out onto a lightly flour surface and knead dough a few times to bring together. Pat dough into a disk, wrap in plastic wrap and refrigerate for at least one hour or overnight.

While the dough chills, heat the olive oil in a large skillet over medium heat. Add onions and cook until translucent. Add garlic and stir until fragrant, 30 seconds to a minute. Add cabbage and cook until it begins to break down, about 5 minutes. Pour beer over mixture. Cover and cook for 15 minutes, stirring occasionally. Remove cover and continue cooking until liquid has evaporated. Stir in thyme to warm mixture.

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

To form the pies: on a lightly floured surface, roll out the dough to about 1/8 inch thick. Using a cookie cutter (or, in my case, a mini tart pan turned upside down) cut out an even number of crusts. Place half on prepared baking sheet. Top crusts with about 2 – 3 TBSP of the caramelized vegetables before covering with about 1 TBSP of cheese. Place another crust over top and press with fingers or fork to seal edges.

Brush lightly with egg wash and cut small slits in top to release steam while baking.

Bake in preheated oven for 20 – 22 minutes until crust is golden brown and cheese is melted.

Remove from oven and cool on wire rack until warm enough to handle easily.

Pies are best served the day they are made but will keep for two days in the fridge.

Crust adapted from Food Network, filling adapted from Martha Stewart

cabbage and stout handpies

That’s the last time I do schoolwork ever early.

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