Prep: 1. Dice potatoes. 2. Shred cabbage, carrots, and cheese. 3. Preheat oven to 450 degrees. Make: 1. Heat one tablespoon of butter over medium heat in a Dutch oven. Add all ingredients, excluding: beef, mustard, and cheese. 2. Cover and simmer for 20 - 25 minutes, stirring occasionally, until potatoes are fork tender. 3. Meanwhile, brown the ground beef in a small skillet. 4. Remove lid from Dutch oven and stir in the ground beef. Allow to simmer uncovered for about 5 minutes. Stir in the mustard and cheddar cheese and stir until cheese is completely melted. Remove from heat and allow filling to cool (it will melt the pie crust if it's too hot). 5. While filling is cooling, unroll the pie crusts and cut each round into four wedges. Roll each wedge so it is thinner and larger. 6. Place about 1/2 cup of the filling off-set in the center and fold the crust over the filling, making a triangle shape. Crimp the edges to seal in the filling. 7. Brush the hand pies with the remaining melted butter. 8. Place hand pies on a baking sheet and bake for 20 minutes. 9. Serve warm.
To take this recipe up a notch try making this with the basic pie crust recipe in the Gatheredtable library.