Description
We had lots of leftovers when we sampled Leona's pot roast in out test kitchen, so our staff came up with this recipe for fast-to-fix pasties. Just tuck the cooked roast beef, carrots, potatoes and onion into pie pastry-your family will be amazed at the tender and flaky results!
Ingredients
- 2 cups cubed cooked roast beef (1/4-inch pieces)
- 1-1/2 cup finely chopped cooked potatoes
- 1 cup beef gravy
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped cooked onion
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon pepper
- pastry for double-crust pie (9 inches)
- half-and-half cream
Directions
- In a large bowl, combine the first 9 ingredients; set aside. On a lightly floured surface, roll out a fourth of the dough into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold crust over filling and press the edges with a fork to seal.
- Place on an ungreased baking sheet. Repeat with remaining dough and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown.
