Hamburger Pastry
Yield
1 batchPrep
20 minCook
50 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| ¼ | cup |
onions
chopped |
|
| 8 | ounces |
vegetables
|
|
| 1 | cup |
cheese
|
*
|
| ¼ | cup |
ketchup
|
|
| ½ | teaspoon |
garlic salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 59 | ml |
onions
chopped |
|
| 231.2 | ml/g |
vegetables
|
|
| 237 | ml |
cheese
|
*
|
| 59 | ml |
ketchup
|
|
| 2.5 | ml |
garlic salt
|
|
| 1.3 | ml |
black pepper
|
|
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.
