Ingredients

• 1/2 pound ground beef
• 2 tablespoons all-purpose flour
• 1/2 to 1 teaspoon seasoned salt
• 1 tablespoon minced fresh parsley
• 1 teaspoon beef bouillon granules
• 1/4 cup water
• 1 cup diced peeled potatoes
• 1/2 cup diced carrots
• 2 tablespoons finely chopped onion
• 2 packages (11 ounces each) pie crust mix
• Water

Directions

• In a skillet, cook beef over medium heat until no longer pink; drain. Add flour, seasoned salt and parsley; stir until well coated. Dissolve bouillon in water; stir into meat mixture. Add potatoes, carrots and onion. Cover and cook over medium heat until vegetables are crisp-tender. Cool.
• Meanwhile, prepare pie crusts. On a floured surface, roll each pie crust into a 12-in. square. Cut each square into four 6-in. squares. Place about 1/3 cup meat mixture in center of each square.
• Moisten edges of pastry with water and fold over meat mixture to form a triangle. Press the edges with a fork to seal. Make a 1-in. slit in the top of each triangle. Place on 2 ungreased baking sheets. Bake at 400° until golden brown, 20-25 minutes.

Hints: I would brush on an egg wash after you have sealed the pasties and placed on the baking sheet. This will give a golden brown crust.