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Easy Cornish Pasties

Easy Cornish Pasties
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
8 ServingsPrep: 45 min. Bake: 20 min.

Ingredients

  • 1/2 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 2 tablespoons 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

  • 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.
  • 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.
  • Moisten edges of pastry with water and fold over meat mixture to form
© Taste of Home 2013

2 of 2

Easy Cornish Pasties (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1 serving (1 each) equals 289 calories, 18 g fat (5 g saturated fat), 14 mg cholesterol, 521 mg sodium, 24 g carbohydrate, 1 g fiber, 8 g protein.
© Taste of Home 2013