Herbed Pasties Recipe

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

• 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.
• 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.
• 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.

Herbed Pasties published in Taste of Home Ground Beef Cookbook , p282