Food recipes
Hamburger Pasties
Hamburger Pasties Ingredients: beef, grass-fed, ground, raw onions, raw shortening, vegetable, household, composite cheese, cheddar catsup spices, garlic powder spices, pepper, black mustard, prepared, yellow spices,...
Hamburger Pasties
Ingredients:
beef, grass-fed, ground, raw
onions, raw
shortening, vegetable, household, composite
cheese, cheddar
catsup
spices, garlic powder
spices, pepper, black
mustard, prepared, yellow
spices, pumpkin pie spice
Directions:
Heat the oven to 375F (190C).
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 1/4 cup of the meat mixture (packed) to within 1/2-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.
Ingredients:
beef, grass-fed, ground, raw
onions, raw
shortening, vegetable, household, composite
cheese, cheddar
catsup
spices, garlic powder
spices, pepper, black
mustard, prepared, yellow
spices, pumpkin pie spice
Directions:
Heat the oven to 375F (190C).
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 1/4 cup of the meat mixture (packed) to within 1/2-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.