PASTY FILLING:

1 lb. ground beef
1/2 cup white onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1 cup potatoes, diced
2 garlic cloves, minced
1 (15 oz.) can corn, with liquid
1/2 cup water
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. rosemary
1/2 tsp. thyme
1 bay leaf
1/2 tsp. parsley
3 tbsp. Worcestershire sauce
3 tbsp. red wine
2 tbsp. cornstarch in 1/4 cup water

Cook beef, onions, celery, carrots, potatoes, and garlic in skillet. Drain fat. Add corn with juice and 1/2 cup water and the rest of the pasty filling ingredients. Heat and simmer for 30 minutes.

CRUST:

2 boxes Pillsbury refrigerated pie crusts (4 crusts total)

Lay out pie dough and cut rounds in half. Place 1/2 cup filling on each half circle. Fold in half and seal the edges. Cut one slit in each pasty top and bake on baking sheet at 400°F until golden brown for 25 minutes or until golden brown.

GRAVY:

1 pkt. McCormick's herb gravy mix for beef
1 pkt. McCormick's brown gravy mix
2 cups cold water
2 tbsp. red wine
2 tbsp. Worcestershire sauce
1/4 tsp. rosemary
1/4 tsp. thyme
1/4 tsp. parsley
1/2 tsp. garlic powder

Follow directions on the back of the gravy mix packets and add the other ingredients. Serve over pasties.

Makes 8 pasties. Serves 8.

Submitted by: SAR