Healthy Irish Pasties
So, it’s March and and St. Patrick’s Day is around the corner. As well as daylight savings! My favorite time of winter! A true sign that spring is on its way and then it is summer summer summer time! I am getting giddy just thinking about it. The warm air, sunshine, and beach days. I could go on forever. Before I get too ahead of myself, let’s get back to March and the holiday at hand. I wanted to make something to celebrate St. Patrick’s Day keeping in mind that bathing suit season is around the corner. You know what I mean. If you don’t, I’m talking about that summer body! It begins in winter. Anyways, I just wanted a lighter recipe that made me feel festive and in line with eating healthy. Last year I made a vegetarian version of Farmhouse Stew. You can find the recipe here. This year, enter my version of the traditional Irish Pasty. A pasty is usually ground or corned beef with vegetables and potatoes stuffed into a pie crust pocket. The fillings may vary and it can be baked or fried. Sounds delicious but really heavy especially if it is fried. Don’t you think? Well, I have a lightened up version for you! We are stuffing cabbage and potatoes into wontons and baking them. Then topping it off with a green onion relish. Yummy! Can you say hello springtime?!
This is a simple recipe that is great for entertaining. It can be prepped ahead of time and popped in the oven or even frozen until you would like to bake them. The relish will stay good for about a week in the refrigerator or can be frozen as well.
Let’s jump right into the recipe. You will want to start with a large potato. Use two small or 4-6 fingerlings. Dice very small. Then dice about a half a head of green cabbage. It should amount to three heaping cups of cabbage once diced. Mix the cabbage and potatoes in a large bowl with salt, pepper, and garlic powder.
After seasoned, heat a large skillet over medium heat then coat with two tablespoons of olive oil. Add the potatoes and cabbage and sauté for about 12 minutes. Until the potatoes are cooked through.
While the cabbage and potatoes are cooking, prepare the relish. In a food processor, add one cup of green onions, a half a cup of packed parsley leaves, the juice from half a lemon, 1 teaspoon of white wine or rice vinegar, one and one third tablespoons of olive oil, half a teaspoon of salt and a quarter teaspoon of pepper. Process until well chopped but not completely smooth. Taste and add seasoning of needed. Set aside.
When the cabbage and potatoes are finished, remove from heat and preheat oven to 350 degrees. Grease two large baking pans with olive oil or cooking spray. Poor a small glass of water to dip your fingers in and moisten the edge of the wontons. Place a wonton wrapper in your hand and spoon about a teaspoon of filling into the center. Moisten the top two sides of the wonton and fold over into a triangle. Press the sides together to seal and push in any filling that tries to escape. Place on baking sheet. Since we are using wontons, you can pack them on the baking sheet. They don’t really rise or expand so they can be pretty close together, just not touching. Repeat until the filling is gone. It should make about 45 pasties. Spray the tops with baking spray or brush with oil. Bake for 10 minutes or until the edges are golden brown. Serve with relish and enjoy!
Should you want to freeze these for a later date, stuff the pasties and place on baking tray and put in the freezer for 20-30 minutes then place in a freezer bag or storage container. To freeze the relish, I would recommend placing it in a measuring cup and freezing for a few hours then pop out and out in a container or freezer bag.
Be sure to whip up this recipe for your St. Patrick’s Day bash and enjoy a lighter Irish fare. Let me know what you think about these Healthy Irish Pasties and be sure to tag me in your photos the you make these. If someone you know would like this recipe make sure you share it with them!
Healthy Irish Pasties
Prep time: 30 minutes
Cook time: 25 minutes
Makes: about 45 wonton size pasties
1 package Wonton wrappers
1 large potato, diced
3 heaping cups of diced Cabbage
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 Tbl Olive oil
For the Green Onion Relish
1 cup Green onion, chopped
1/2 cup packed Parsley leaves
1/2 Lemon, juiced
1 1/3 Tbl Olive oil
1 tsp White wine or rice vinegar
1/2 tsp salt
1/4 tsp pepper
- Prep and cut ingredients. Place potatoes and cabbage in a bowl and season with salt, pepper, and garlic powder. Toss to combine. Heat a large skillet over medium heat. Add olive oil. Add cabbage and potatoes. Sauté for 12 minutes or until potatoes are cooked through.
- While the potatoes and cabbage are cooking, prepare the sauce. Add all ingredients to a food processor. Blend until well chopped but not completely smooth. Set aside or refrigerate.
- When potatoes are cooked though, remove from heat. Preheat oven to 350 degrees. Poor a small cup of water and grease two baking pans with oil or cooking spray.
- Lay a wonton wrapper in your palm and spoon about a teaspoon of filling into the center. Dip your finger in the water and moisten the top edges of wonton. Fold into a triangle. Press the edges together to seal.
- Continue until the filling is gone. Should make about 45 pasties. Spray the tops with cooking oil or brush with oil. Bake for 10 minutes or until the edges are golden brown.
- Serve with the green onion relish and enjoy!