Beef Pasty Pies
A pasty is traditionally held in your hand, but trust us: You won’t mind the
bowl. Ground beef and a hearty carrot-onion-potato blend topped with flaky pie
- 1 1/2 pounds ground beef
- 1 refrigerated pie crust (1/2 of 15 ounce package)
- 1 1/4 cups shredded carrots
- 1 1/4 cups shredded russet potatoes
- 3/4 cup shredded onion
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg, beaten
- Ketchup or beef gravy (optional)
- Heat oven to 400 degrees F.
- Combine ground beef, carrots, potatoes, onion, salt and pepper in
large bowl, mixing lightly but thoroughly. Divide mixture evenly into
six 8-ounce ovenproof ramekins or bowls, packing mixture down evenly.
- Unfold pie crust on flat surface, pressing out fold lines with
fingers. Cut crust evenly into six circles, about 3 3/4 inch in
diameter. Place crust over each ramekin allowing edges to drape over
ramekin rim; crimping edges to seal. Cut three slits in crust to vent;
brush top with egg.
- Place ramekins on lined baking sheet. Bake in 400 degrees F oven 30
to 35 minutes, until instant-read thermometer inserted into center
registers 160 degrees F and crust is golden brown. Cook's Tip:
Cooking times are for fresh or thoroughly thawed ground beef. Ground
beef should be cooked to an internal temperature of 160 degrees F. Color
is not a reliable indicator of ground beef doneness.
- Let stand 5 minutes before serving.
- Serve with ketchup or gravy, if desired.
Yield: 6 ramekins
Nutrition information per serving: 474 Calories; 216 Calories from
fat; 24g Total Fat (10 g Saturated Fat; 3 g Monounsaturated Fat;) 105 mg
Cholesterol; 812 mg Sodium; 40 g Total Carbohydrate; 1.4 g Dietary Fiber; 28
g Protein; 3.1 mg Iron; 5.3 mg Niacin; 0.5 mg Vitamin B6; 2.2 mcg Vitamin
B12; 6.1 mg Zinc; 21.9 mcg Selenium; 104.6 mg Choline
This recipe is an excellent source of Protein, Niacin, Vitamin B6,
Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.
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