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1
Preheat oven to 400u00b0F.
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2
In a medium saucepan, heat oil over medium; add cabbage and potatoes.
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3
Cook until beginning to brown, 7 to 9 minutes.
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4
Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes.
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5
Stir in tomato paste, crushed red pepper flakes (if using), Worcestershire, thyme, and 1 cup water.
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6
Cover, and cook until potatoes are tender, about 15 minutes.
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7
Lightly mash mixture with a fork.
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8
Season; salt, & pepper, to taste.
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9
Crushed red pepper flakes, if using (optional)
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10
Let cool completely.
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11
On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares.
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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.
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13
Crimp edges with a fork to seal.
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14
With a paring knife or scissors, cut 3 small vents in each.
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15
Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
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16
*Arrange unbaked pies on a baking sheet (they should not touch); freeze until firm, about 1 hour.
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17
Wrap each pie in foil & place in a resealable plastic bag; freeze up to 2 months.
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18
To Bake from Frozen: Proceed increasing baking time to 28 to 30 minutes.
