Publisher Photo
Publisher Photo
I fine it very convenient to make these pasties ahead of tie and freeze. That way I can thaw and bake just the right amount needed for the two of us.—Jeannine Ellis, Michigan City, Indiana
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 1 can (8 ounces) diced carrots, drained
  • 1 medium potato, peeled and shredded
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 cup ketchup
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 2 packages (11 ounces each) pie crust mix

Directions

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in carrots, potato, cheese, ketchup, mustard, garlic salt and pepper. Prepare pie crusts according to package directions. On a floured surface, roll each portion into a 12-in. square. Cut each into four squares. Place about 1/2 cup met 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; prick tops with a fork. Place on ungreased baking sheets. Bake at 375° for 30 minutes or until golden brown. Yield: 8 servings.
Originally published as Speedy Beef Pasties in Taste of Home Ground Beef Cookbook 1999, p284

Nutritional Facts

1 each: 400 calories, 25g fat (10g saturated fat), 43mg cholesterol, 662mg sodium, 28g carbohydrate (4g sugars, 2g fiber), 16g protein.

  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 1 can (8 ounces) diced carrots, drained
  • 1 medium potato, peeled and shredded
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 cup ketchup
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 2 packages (11 ounces each) pie crust mix
  1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in carrots, potato, cheese, ketchup, mustard, garlic salt and pepper. Prepare pie crusts according to package directions. On a floured surface, roll each portion into a 12-in. square. Cut each into four squares. Place about 1/2 cup met 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; prick tops with a fork. Place on ungreased baking sheets. Bake at 375° for 30 minutes or until golden brown. Yield: 8 servings.
Originally published as Speedy Beef Pasties in Taste of Home Ground Beef Cookbook 1999, p284

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