Recipe

Montana Pastries Recipe


Montana Pastries Recipe Blondeberry / All my dishes
1 year, 4 months ago
I became interested in this recipe after traveling in Australia. Meat pies are all the rage there. Serve these with either gravy or ketchup. Change it up and use pie dough instead of the crescent rolls.
Prep:25m Cook:40m Servings:6

Blondeberry

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Ingredients
  • 1 lb ground chuck (or 1/2 lb chuck & 1/2 lb sausage)
  • 2 - 3 cooked potatoes, diced
  • 1 lg onion, chopped
  • salt, pepper and thyme to taste
  • 1 beaten egg
  • pepper
  • crescent rolls
  • 1 egg, beaten

Directions
  1. Make the filling: In large skillet combine the meat, onions, salt, pepper and thyme.
  2. Cook over medium heat, stirring till brown, about 10 minutes.
  3. Stir in the diced potatoes.
  4. Refrigerate this mixture for about 30 minutes.
  5. Preheat oven to 350 degrees.
  6. Lightly grease two cookie sheets.
  7. Unroll crescent dough as label directs, dividing into four rectangles.
  8. 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.
  9. Turn 1/4 cup filling into center of each pastry rectangle. Dot with some butter.
  10. Fold corners over to center; pinch tog. Be sure meat filling is covered. Shape each into a 3 1/2 inch round.
  11. Place on cookie sheet 3 inches apart. Brush with the beaten egg.
  12. Bake 25 to 30 minutes or until golden-brown. Serve warm.
  13. Makes 12.
  14. Note: These can be baked ahead, cooled completely, wrapped in foil and refrigerated.
  15. To reheat: Place foil package in oven preheated to 375 degrees for 20 minutes.

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Comments

momo_55grandma 1 year, 3 months ago said:
Sounds great thanks bunches

capedread 1 year, 1 month ago said:
Cool nice and easy pies, nice post


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