Montana Pastries Recipe

How to make it

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• Make the filling: In large skillet combine the meat, onions, salt, pepper and thyme.
• Cook over medium heat, stirring till brown, about 10 minutes.
• Stir in the diced potatoes.
• Refrigerate this mixture for about 30 minutes.
• Preheat oven to 350 degrees.
• Lightly grease two cookie sheets.
• Unroll crescent dough as label directs, dividing into four rectangles.
• On sheet of wax paper, pinch tog. serrated center of each rectangle; roll out each to make a rectangle 7 inches long and 5 inches wide.
• Turn 1/4 cup filling into center of each pastry rectangle. Dot with some butter.
• Fold corners over to center; pinch tog. Be sure meat filling is covered. Shape each into a 3 1/2 inch round.
• Place on cookie sheet 3 inches apart. Brush with the beaten egg.
• Bake 25 to 30 minutes or until golden-brown. Serve warm.
• Makes 12.
• Note: These can be baked ahead, cooled completely, wrapped in foil and refrigerated.
• To reheat: Place foil package in oven preheated to 375 degrees for 20 minutes.