Hamburger Pasties
Yield
8 servingsPrep
25 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| ¼ | cup |
onions
chopped |
|
| 8 | ounces |
vegetables
canned, drained |
|
| 1 | cup |
cheese
cheddar, shredded |
|
| ¼ | cup |
ketchup
|
|
| ½ | teaspoon |
garlic salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
prepared mustard
prepared |
|
| 11 | ounces |
pie shell (9 inch)
mix |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 59 | ml |
onions
chopped |
|
| 231.2 | ml/g |
vegetables
canned, drained |
|
| 237 | ml |
cheese
cheddar, shredded |
|
| 59 | ml |
ketchup
|
|
| 2.5 | ml |
garlic salt
|
|
| 1.3 | ml |
black pepper
|
|
| 15 | ml |
prepared mustard
prepared |
|
| 317.9 | ml/g |
pie shell (9 inch)
mix |
|
Directions
Heat the oven to 375℉ (190℃).
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-inch circle.
On half of the circle, spread about ¼ cup of the meat mixture (packed) to within ½-inch 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.
