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Savory Triangles

 Savory Triangles
I learned to cook by watching and helping when I could. She still teaches me by sharing tried-and-true recipes like this.—Holly Massie, Pearce, Arizona
8 ServingsPrep: 40 min. Bake: 10 min.


  • 1 pound ground beef
  • 1 large tomato, seeded and chopped
  • 1/2 cup thinly sliced green onions
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried thyme
  • 2 teaspoons cornstarch
  • 2/3 cup beef broth
  • Pastry for double-crust pie (9 inches)
  • 1 egg, beaten


  • In a skillet, cook beef, tomato, onions and garlic over medium heat
  • until meat is no longer pink; drain. Stir in salt, red pepper flakes
  • and thyme. In a small bowl, combine cornstarch and broth until
  • smooth. Add to meat mixture. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Remove from the heat. On a floured
  • surface, roll pastry into two 12-in. squares. Cut each into four
  • squares. Spoon about 1/4 cup meat mixture in the center of each
  • square. Moisten edges of pastry with egg; fold over filling, forming
  • a triangle. Press edges with a fork to seal. Place on ungreased
  • baking sheets; prick tops with a fork. Bake at 425° for 10-15
  • minutes or until golden brown. Yield: 8 servings.

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Savory Triangles (continued)

Nutritional Facts: 1 serving (1 each) equals 350 calories, 20 g fat (9 g saturated fat), 64 mg cholesterol, 464 mg sodium, 29 g carbohydrate, 1 g fiber, 13 g protein.