5 Easy St. Patrick's Day Appetizer Recipes

Hi, I'm Laura. Welcome back to Dinner and Aside, where my sister and I share our favorite recipes with you. Today we have a wonderful roundup of appetizers for St. Patrick's Day. We love making more traditional foods for our St. Patrick's Day party. Even if they're not totally authentic, they're 100% delicious. We've got five appetizers for you today. A fun beef pie, a couple of really great sliders, and some cute little potato bites. So let's get started. The first appetizer today is an amazing mini beef and potato pie. To start, we're going to add some oil to the pan, and once it's hot, add the onions and let those saute for just a few minutes. Then you can add the beef. Make sure it's cut into little chunks so it'll cook faster. Then add the flour in and whisk it until the flour isn't dry anymore. Let that cook for about a minute. Next, we'll whisk in the beef stock. You can use stock or make your own bouillon with water and cubes. Deglaze the pot to get all the brown bits up. Now you can add the potatoes, carrots, Worcestershire sauce, salt, and pepper. Give it a good stir. Lower the heat to medium and cover the pot. We're going to let this cook for about 20 minutes. After 20 minutes, we can take a peek. Oh, doesn't that look delicious? Since the meat was cubed really small, it's already fork tender. The last step in making the beef filling is to add the peas. They're frozen, so we're going to let them simmer here for about five minutes. While that's going, you can spray your muffin tin. For the crusts, we're using pre-made pie dough, but you can make your own if you want. Cut it into six squares. Press one dough square into each of the wells. Make sure they're pushed all the way down into the bottom. Fill them up with the beef mixture and get an even amount in each one. Now we can get these into the oven. We're baking them at 375 degrees Fahrenheit for about 15 minutes. 15 minutes later, we can take them out. Look how nice and golden brown they are around the edges. That's how you know that the pie crust is done underneath. All right, let's give these cute little pies a try. I'm just going to dive right in. I think this might be my favorite way to eat pie. These can be served hot or cold. Trust me, they're great either way. Our second appetizer today is a whipped pea puree crostini with prosciutto. We had to have at least one green one. These are so simple to make and really delicious. First, we're going to cook the peas. I'm boiling them in a vegetable broth. You could also use chicken broth or just water if you want. When they're done, scoop out a little bit of that broth just in case you need it to make the puree smoother. Then you can drain the peas into a colander. You can puree the peas in a mini chopper like this one or in a food processor or a blender. It doesn't really matter. Just add the peas in there. Got a couple of escapees. Put those back in. A little bit of salt and a couple of leaves of mint. Puree them as much as you want. I like mine a little in between. You can add some more broth in case you need to make it smoother. For the crostini, you just need to slice up a ghetto into half-inch slices. Then you can either bake or air fry them. They take about 10 minutes in the oven at 375 degrees or about three minutes in the air fryer. Once they're done, set them out on your platter and drizzle them with a little bit olive oil. Extra flavor, right? Top each of the crostini with the pea puree. To finish these up, I'm going to top them each with a little piece of prosciutto and a mint leaf and a little bit of black pepper. Some red pepper flakes too if you like. It's really fresh. These are a great appetizer for Easter or spring too, so keep them on your list. Who would have thought? Pea puree. Our third appetizer today is a corned beef and cabbage slider. We're packing all those great flavors into a tiny little package. Perfect for eating at a party. This one starts with cooking the corned beef. If you've never cooked one, don't worry. It's super easy. You can use any method you'd like. I like to use my instant pot just because it's faster, but you can use the oven or the crock pot. All the methods start out the same. Pour the Guinness, water, and brown sugar into your pot and stir it up. Then you can add the onions, corned beef, and the spice packet if yours has one. Okay, so we're going to cook this in the instant pot. I'm going to cook it on high pressure for 45 minutes. If you wanted to do this in the crock pot, you could do it on six hours low or three hours high. If you want to do it in the oven, you can cook it at 325 degrees Fahrenheit for two hours. When it's done, pull the corned beef out of the pot and set it on a cutting board to rest. Next, we need to make the coleslaw. I like to buy a bag of coleslaw mix just because it's easier. You can shred cabbage also if you want to do that. Add the mayonnaise and some rice wine vinegar. Apple cider vinegar is fine too, and stir it up. The corned beef needs to be sliced. Make sure you're cutting against the grain. You'll want about half inch slices for these sliders. I like to cut each slice into two pieces and stack them, so I might even go a little smaller than half an inch. To assemble the sliders, you'll probably have to cut the tops off your buns. I'm using these really great little pretzel buns and they're already cut. I'm just going to separate them and lay them out. Spread some mustard on the top buns, then on goes the corned beef. Top it with some coleslaw and the top bun. You can make as many as you have corned beef for or keep some of the corned beef to use in our fifth appetizer. These are so good. Be prepared. I'm not sure you can eat just one. We're on to appetizer number four now, Irish potato bites. I don't know what makes these Irish except they love potatoes in Ireland. So these appetizers are actually really good for any time, so keep them on your list and don't expect them to last long. They're usually the first to go. We're going to start by heating some water with some salt until it's boiling. Then we can drop in the potatoes. It's going to take about 12 minutes for those to cook depending on the size. When they're done, you can drain them into a colander and then let them sit there for a few minutes so that they can cool off. We're not trying to play hot potato here, so wait until they're cool enough to slice them in half. I like to cut off a little bit of the bottom too so that they're standing up on the tray. Now you can scoop the insides out. If you have a little spoon or a knife that you can run around the edge, that's the easiest way. I don't think they need to be perfect. Just get in there and scoop it out. I think there's probably enough here. Now we can add the crumbled bacon, cheese, and melted butter and stir that all up. You'll want to taste the filling to make sure that it's well seasoned. Salt will make these bites taste so much better. So you'll want to give it a taste and just add as much salt as you think it needs. You can also salt the potatoes to give them a little bit of extra flavor. Spread the filling out amongst the potatoes. Just mounding it up a little bit helps to keep it all together. Don't worry, they'll all get enough in the end. Now you can set them all on a baking sheet. See how great they stand up? We're going to bake these for about 10 to 12 minutes at 400 degrees Fahrenheit, that's 200 degrees Celsius. You'll know they're done when the tops get a little golden and crispy. All right, let's try one. I like to serve these with a little bit of sour cream on top and some chives. It's nice if you can serve them hot, but they're good cold too. The best part about these little potatoes are how moist and squishy the inside of the potato gets, but how crunchy they are on the outside. They're delicious. We made it! Our fifth and final appetizer. You know how they say you save the best for last? Well, I love these little Reuben bites. A Reuben sandwich can be kind of messy to eat, but these little Reuben bites are perfect. No mess, even though they're piled up with the same great ingredients. Remember how I said you could save some of your corned beef to make this last appetizer? Well, here we are. I've got my leftover corned beef. If you don't have any leftover, you can always make another. You can click the timestamp description for the directions on that, or you can just use pastrami from the deli. Either way, it's going to taste great. Cut each slice of bread into eight pieces. If you want a bigger bite, you can just do six or four pieces. Cut the Swiss cheese slices into four pieces each. Cut the corned beef or pastrami into squares. Spread some of the Thousand Island dressing onto the bread and place them on your baking sheet. Add the corned beef and the cheese slices on top. Finish with a spoonful of sauerkraut. All right, we're ready to get these in the oven. We're going to bake them for six to eight minutes at 375 degrees Fahrenheit until the cheese is melted. Okay, the only thing left to do is put on the Thousand Island dressing. I just use a teaspoon and put a little dollop on each one. And of course, try one. Yep, just as good as a Reuben sandwich. I ain't getting on my shirt. You have to try these. Thanks for watching. If you enjoyed these appetizers, we'd love it if you'd leave us a comment and subscribe to see our next appetizer frenzy.