Corned beef hand pies from Town Pump Tavern

A hand pie is like a big hot pocket that you can walk around with and eat. The guys from Town Pump Tavern in Detroit join us in the FOX 2 Cooking School to show us a recipe for one that's perfect for St. Patrick's Day. You can find their recipe below.

The Town Pump Tavern is turning 20 on March 17. Owner Sean Harrington is hosting a St. Patrick's Day celebration that day. Customers will enjoy 20% off specials and 20% of proceeds will benefit the Detroit Firemen's Fund. For more information, visit

2 Tbsp. oil
1 large onion, diced
1 cup carrot, large dice
1/2 cup celery, diced
2-3 russet potatoes, large dice
4 cups fresh kale, washed chopped
1 clove garlic, minced
1 cup chicken broth
1 bay leaf
1 sprig fresh thyme
10 oz corned beef, diced
4 oz Swiss cheese, shredded
1 egg
2 10" rounds pie dough (homemade or store bought)

1. Place potatoes in cold water and bring to boil. Boil until just tender, drain and set aside.
2. In 3 qt. Sauté pan heat 1 tbsp. oil and sauté onion, celery and carrot until just beginning to color.
3. Add chicken stock, bay leaf, thyme. Simmer until vegetables are tender and liquid is almost gone. (Additional water may need to be added) remove they me and bay leaf, season with salt and pepper to taste. Set aside to cool.
4. Sauté kale in 1 tbsp oil and minced garlic.
5. When all items have cooled combine kale, potatoes, corned beef, cheese and vegetable mixture gently.
6. Cut each pie dough in half to form 4 semi circles. Place 1/4 mixture on one half of each dough. Fold dough over and crimp seems to seal. Mix egg with 2 tbsp. water and brush on top of each pie.
7. Cut a small slit in the top of each pie and bake at 400 degrees 12-15 minutes or until pies are golden brown and filling is hot.