Irish Lamb Pasties

Ingredients

2 Tablespoons garlic infused olive oil or olive oil
1 pound ground lamb
1/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon mace (or nutmeg)
1/2 teaspoon thyme leaves, crushed
2 teaspoons fresh thyme leaves, minced
1 cup finely chopped shallot
2 stalks celery, minced
2 carrots, finely chopped
1 clove garlic, minced
2 cups shredded green cabbage
1/2 cup frozen English peas, thawed
2 Tablespoons Worcestershire sauce
1/2 cup chopped fresh parsley
2 cups prepared Riceland Long-Grain White or Brown Rice
4 boxes refrigerated pie crust rolls (or homemade pie dough)
salt and pepper to taste

Preparation

1. In a large skillet or Dutch oven, heat the oil over medium-high heat.
2. Brown the ground lamb until almost done. Drain excess grease.
3. Add rosemary leaves, mace, dried and fresh thyme, shallot, celery and carrots to skillet. Saute until shallots are tender.
4. Add in garlic and cabbage. Saute until cabbage is tender, 3-4 minutes.
5. Stir in English peas and Worcestershire sauce; saute 3-4 minutes until peas are just tender.
6. Stir in parsley; remove from heat and stir in cooked rice.
7. Set aside to cool completely. The filling may be prepared a day ahead and chilled.
8. Unroll pie crusts onto a floured cloth or board. Cut into desired size circles. I prefer to make these as individual hand pies with dough circles of 5 - 6 inches,  but you can make one large pasty per pie dough round if you prefer. I usually get 2 circles from one round with some dough left over which I roll again for an additional circle. I make some smaller rounds if I plan to freeze some for later use.
9. Place 1/3 - 1/2 cup (estimated) cold filling on one-half, leaving the edges clear. Dampen edges with water, fold the top over and gently press edges together. Roll the edges slightly toward the filling and pinch closed as for a pie crust edge.
10. Repeat this process until all pies are made. Place on a parchment lined baking sheet and chill in refrigerator for at least 1 hour.
11. When ready to bake, reheat oven to 400F, brush the tops lightly with cream; cut two slits across the top.
12. Bake 20 minutes until golden brown. Cool 5-7 minutes before serving.
13. If freezing, flash freeze on the baking sheet until crusts are frozen. Wrap individually in plastic wrap or vacuum seal. Use within 3 months.
14. Optional: Serve accompanied by brown gravy or Sour Cream-Horseradish-Mustard Sauce.

Sour Cream-Horseradish-Mustard Sauce: Combine 1/2 cup sour cream, 1 1/2 Tablespoons Country Dijon Mustard, and 1 1/2 Tablespoons prepared horseradish sauce (all to taste). Serve alongside pasties.