1 lb Ground beef
8 oz Can peas or carrots; drained
1/4 c Catsup
1/4 ts Pepper
11 oz Pkg pie crust mix or sticks
1/4 c Onion (1 sm); chopped
1 c American or Cheddar cheese
- (4 oz); shredded
1/2 ts Garlic salt
1 tb Prepared mustard
Heat the oven to 375 F. Cook and stir the meat and onion in a large
skillet until the meat is brown. Drain off the excess fat. Remove
from the heat and stir in the remaining ingredients except the pie
crust mix and set aside. Prepare the pastry as for a 2 crust pie as
directed on the package. Divide the pastry into 8 equal parts. Roll
each part, on a lightly floured surface, into a 7" circle. On half
of the circle, spread about 1/4 cup of the meat mixture (packed) to
within 1/2" of the edge. Moisten the edge of the pastry with water
and fold over the meat mixture, sealing the edges with a fork.
Place on an ungreased baking sheet and prick the tops with the
fork. Bake 30 to 35 minutes. You can serve these as sandwiches or,
if you prefer, place on a plate and top with gravy or sauce.
Note:
You can substitute 1 cup of your favorite cooked vegetable for the
peas or carrots in this recipe.
