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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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My husband likes to eat whatever I cook, but he really looks forward to these herbed meat pies. We eat them as sandwiches or on a plate smothered with brown gravy.Jean Kitchen, Monroe, Oregon Ingredients:
1-1/2 pounds ground beef |
1 medium onion, chopped |
2 beef bouillon cubes |
1/4 cup boiling water |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1 cup sliced fresh mushrooms |
1 celery rib, diced |
1/4 cup grated parmesan cheese |
3/4 teaspoon dill weed |
3/4 teaspoon dried thyme |
1/2 teaspoon dried rosemary, crushed |
salt and pepper to taste |
2 packages (11 ounces each) pie crust mix |
1 egg |
1 tablespoon water |
Directions:
1. In a skillet, cook beef and onion until meat is no longer pink; drain well. Dissolve bouillon in water; stir into meat mixture. Add the cheddar cheese, mushrooms, celery, Parmesan cheese and seasonings; mix well.
2. Prepare pie crusts according to package directions. Divide dough into four portions. On a floured surface, roll each into a 14-in. square. Cut each into four 7-in. squares. Place a scant 1/2 cup meat mixture in the center of each square. Moisten edges of pastry with water and fold over filling, forming a triangle. Press edges with a fork to seal. Make a 1-in. slit in the top of each triangle.
3. Place on two ungreased baking sheets. Beat egg and water; brush over pastry. Bake at 375° for 30-35 minutes or until golden brown. Yield: 16 servings.
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