 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
I fine it very convenient to make these pasties ahead of tie and freeze. That way I can thaw and bake just the right amount needed for the two of us.Jeannine Ellis, Michigan City, Indiana Ingredients:
1 pound ground beef |
1/4 cup chopped onion |
1 can (8 ounces) diced carrots, drained |
1 medium potato, peeled and shredded |
1 cup (4 ounces) shredded cheddar cheese |
1/4 cup ketchup |
1 tablespoon prepared mustard |
1/2 teaspoon garlic salt |
1/4 teaspoon pepper |
2 packages (11 ounces each) pie crust mix |
Directions:
1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in carrots, potato, cheese, ketchup, mustard, garlic salt and pepper. Prepare pie crusts according to package directions. On a floured surface, roll each portion into a 12-in. square. Cut each into four squares. Place about 1/2 cup met 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; prick tops with a fork. Place on ungreased baking sheets. Bake at 375° for 30 minutes or until golden brown. Yield: 8 servings.
|
|