1/2 pkg. 9 inch folded refrigerator unbaked pie crust (1 crust) or 1 tube refrigerator pastry pockets
2/3 c. 1/4 inch cubes cooked beef, veal, pork or lamb
2/3 c. any combination of diced cooked vegetables such as potato, carrot,
corn or peas
3 tbsp. chopped onions
1 tbsp. steak sauce
Ketchup or dairy sour cream

Prepare pie crust according to package directions. Meanwhile, in a bowl, combine meat, vegetables, and steak sauce; toss lightly. Cut pie crust into 4 equal pieces along creases, or prepare pockets according to package instructions. Spoon about 1/3 cup of meat mixture into half of each piece of pie crust or pocket. Moisten pie crust edges, fold other half of pie crust or pockets over meat. Crimp edges with fork to seal. Place on ungreased half of pie crust or pocket over meat. Crimp edges with fork to seal. Place on ungreased baking sheet. Bake in 375 degree oven pie crust for 30 minutes or until brown. Pocket pasties for 12 to 17 minutes or until brown. Serve hot or cold with ketchup or sour cream. Makes 4 pasties.