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Speedy Beef Pasties

 Speedy Beef Pasties
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
8 ServingsPrep: 25 min. Bake: 30 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 400 calories, 25 g fat (10 g saturated fat), 43 mg cholesterol, 662 mg sodium,

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Speedy Beef Pasties (continued)

Nutritional Facts: 28 g carbohydrate, 2 g fiber, 16 g protein.