Herbed Pasties

Name: Herbed Pasties
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 16 servings.
Ingredients: 1-1/2 pounds ground beef; 1 medium onion, chopped; 2 beef bouillon cubes; 1/4 cup boiling water; 1-1/2 cups Kerrygold 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 large egg; 1 tablespoon water

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

Ingredients

1-1/2 pounds ground beef
1 medium onion, chopped
2 beef bouillon cubes
1/4 cup boiling water
1-1/2 cups Kerrygold 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 large 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 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.