1 lb. ground beef
1 c. frozen potatoes O'Brien or frozen hash browns, defrosted
1/2 c. thinly sliced or coarsely chopped carrot
1/3 c. finely chopped celery
1/2 c. chopped onion or frozen chopped onion
1/2 tsp. garlic salt (or 1/4 tsp. powder)
Black pepper
1/4 tsp. fine herbs or bouquet garni
1 (10 3/4 oz.) can cream of mushroom soup or 1 (10 1/4 oz.) can beef gravy
1 (15 oz.) pkg. all-ready pie crusts

Preheat oven to 375 degrees. In medium skillet, brown beef; drain well. Add potatoes, carrots, celery, onions, garlic salt, pepper, herbs, and soup. Mix well with spoon and heat through.

Unfold crusts and cut into quarters at fold marks. Place 2 tablespoons or so of meat mixture on one side; fold other side over to cover meat mixture. Quickly seal edges by pressing together with fork tines. Prick tops with fork to allow steam to escape.

Place on ungreased cookie sheets. Bake in preheated oven for 25-30 minutes or until golden. Remove with spatula and serve immediately.

Nothing new about Cornish pasties, but they are exceptionally good and enjoying a resurgence in popularity.

Cornish pasties are those wonderful meat and potato filled turnovers named after the town of Cornwall, England where children and miners carry them for lunch. Frugal housewives would chop leftover meats from roasts; combine them with vegetables and spoon the mixture into a pastry and then bake them.

Our easy version today calls for ground beef, but any leftover trimmed meat could be used. Freeze a batch (already bake and reheat in microwave). Great for after school snacks.