Beef & Vegetable Pasties

• 2 cups 3/4" Cubed Roast Beast
• 2 cups Frozen Veggie Mix
• 2 cups Cubed Hashbrowns
• 2 cups Grated Extra-sharp Cheddar Cheese
• 2 teaspoons Dried Italian Herb Mix
• 1 whole Egg, Beaten
• 2 boxes Refrigerated Pie Crust (comes 2 To A Box)

1. Mix all (sans pie crust and egg) in a medium size bowl.
2. I used a bag of frozen veggies that included broccoli, cauliflower, peas, carrots, and water chestnuts... microwave them for about 3 minutes to soften them up.
3. Youll need 2 packages of refrigerated pie crust (or make your own...youll need 4 pie crusts).
4. Roll out pie crust, one at a time, on a floured surface.
5. Cut in half.
6. Brush egg onto the edges, and scoop out at least 1 cup of mixture (I piled more on) onto one end.
7. Bring over the other end of the dough and crimp.
8. Either place on cookie sheet to bake OR do what I did and wrap each pasties in plastic wrap and then place them in a Freezer Zip lock bag and place in freezer.
9. Pull them out when you want.
10. Thaw and bake on a parchment lined cookie sheet in a 375 degree oven for 20-25 minutes or until golden brown.
11. **************************
12. I like to make up a bunch at one time: Ham, Cheddar, Tomato and green onions; Sausage, cabbage, mushrooms, red bell pepper, onion, Dijon mustard, and Swiss cheese; Beef & Veggies.

beast, frozen veggie, hashbrowns, cheddar cheese, italian herb mix, egg, pie crust

Taken from tastykitchen.com/recipes/main-courses/beef-vegetable-pasties/ (may not work)