|recipe from food.com|
1 artisan bread dough or a loaf white frozen bread dough (thawed)
1 lb ground beef
1 potato, peeled and chopped
1 carrot, peeled and chopped
1 medium onion, chopped
1/2 cup celery
1 teaspoon salt
1/8 teaspoon pepper
1 Let dough rise until doubled in size.
2 Combine remaining ingredients in large skillet. Cook 20 minutes. Cool to lukewarm.
3 Divide dough into 6 pieces; roll out and stretch each piece on a floured surface to an 8" circle.
4 Top each circle with about 2/3 cup of the filling. Moisten edges; fold in half and seal well.
5 With a knife, cut a short gash on top of each circle to allow steam to escape.
6 Place pasties on a greased cookie sheet. Cover and let rise in a warm place for 30 to 40 minutes.
7 Bake at 325 degrees F for 20 to 30 minutes.
|For our gluten/casein-free kids we made some biscuit dough, put some of the pastie filling in a ramekin and topped it with the biscuit dough.|