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Herbed Pasties

 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.


  • 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


  • 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

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Herbed Pasties (continued)

Directions (continued)

  • 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.
Nutritional 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.