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Easy Cornish Pasties

These are a bit different from traditional pasties, but the ingredients are probably already in your kitchen. My husband really enjoys these, so I like to double the recipe and freeze the extras to have on hand for a quick meal. —Judy Marsden, Ontario, California
  • Total Time
    Prep: 45 min. Bake: 20 min.
  • Makes
    8 pasties

Ingredients

  • 1/2 pound ground beef
  • 2 tablespoons all-purpose flour
  • 1/2 to 1 teaspoon seasoned salt
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon beef bouillon granules
  • 1/4 cup water
  • 1 cup diced peeled potatoes
  • 1/2 cup diced carrots
  • 2 tablespoons finely chopped onion
  • 2 packages (11 ounces each) pie crust mix

Directions

  • In a skillet, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add flour, seasoned salt and parsley; stir until well coated. Dissolve bouillon in water; stir into meat mixture. Add potatoes, carrots and onion. Cover and cook over medium heat until vegetables are crisp-tender. Cool.
  • Meanwhile, prepare pie crusts according to package directions. On a floured surface, roll each pie crust into a 12-in. square. Cut each square into four 6-in. squares. Place about 1/3 cup meat mixture in center of each square.
  • Moisten edges of crust with water and fold over meat mixture to form a triangle. Press the edges with a fork to seal. Make a 1-in. slit in the top of each triangle. Place on 2 parchment-lined baking sheets. Bake at 400° until golden brown, 20-25 minutes.
Nutrition Facts
1 pasty: 289 calories, 18g fat (5g saturated fat), 14mg cholesterol, 521mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 8g protein.
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