 |
Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
These are a bit different from traditional pasties, but the ingredients are probably already on your pantry shelf. My husband really enjoys these, so I like to double the recipe and freeze the extras to have on hand as a quick meal.Judy Marsden, Ontario, California Ingredients:
1/2 pound ground beef |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 to 1 teaspoon seasoned salt |
1 tablespoon minced fresh parsley |
1 teaspoon beef bouillon granules |
1/4 cup water |
1 cup diced peeled potatoes |
1/2 cup diced carrots |
2 tablespoons finely chopped onion |
2 packages (11 ounces each) pie crust mix |
water |
Directions:
1. In a skillet, cook beef over medium heat until no longer pink; drain. Add flour, seasoned salt and parsley; stir until well coated. Dissolve bouillon in water; stir into meat mixture. Add potatoes, carrots and onion. Cover and cook over medium heat until vegetables are crisp-tender. Cool.
2. Meanwhile, prepare pie crusts according to package directions. On a floured surface, roll each pie crust mixture into a 12-in. square. Cut each square into four 6-in. squares. Place about 1/3 cup meat mixture in center of each square.
3. Moisten edges of pastry with water and fold over meat mixture to form a triangle. Press the edges with a fork to seal. Make a 1-in. slit in the top of each triangle. Place on two ungreased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Yield: 8 pasties.
|
|