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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From Southern Living. Ingredients:
1 medium onion, diced |
3 tablespoons olive oil |
1 garlic clove, minced |
1 lb ground round |
2 tablespoons instant potato flakes |
1/4 cup hot water |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1 teaspoon salt |
1 teaspoon fresh ground pepper |
2 (15 ounce) packages refrigerated pie crusts |
tomato chutney (optional) |
Directions:
1. Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes. Add garlic, and cook 1 minute. Add beef; cook, stirring often, until meat crumbles and is no longer pink. Drain, cool, and set aside.
2. Stir together potato flakes and 1/4 cup hot water until smooth.
3. Add potato, cinnamon, and next 3 ingredients to beef mixture, stirring until blended.
4. Roll piecrusts into 12-inch circles; cut each crust into 6 (4-inch) circles. Roll out enough remaining crust to make 2 more (4-inch) circles.
5. Spoon 1 rounded tablespoonful of beef mixture onto half of each pastry circle. Moisten edges with water; fold pastry over filling, pressing edges with a fork to seal. Place pies on ungreased baking sheets.
6. Bake at 400° for 15 minutes or until lightly browned. Serve warm with chutney, if desired.
7. Note: Meat mixture may be frozen up to 3 months. Thaw in refrigerator and prepare pies as directed.
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