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Herbed Pasties

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

8 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

1-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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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

2 of 2

Herbed Pasties (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (2 each) equals 458 calories, 31 g fat (13 g saturated fat), 93 mg cholesterol, 764 mg sodium, 21 g carbohydrate, 1 g fiber, 24 g protein.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.