HERBED PASTIES

Herbed Pasties image

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

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 16 servings.

Number Of Ingredients 15

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 458 calories, Fat 31g fat (13g saturated fat), Cholesterol 93mg cholesterol, Sodium 764mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.