1 lb. ground beef (chuck or round)
3/4 c. chopped onion
1 tbsp. flour
1 tsp. salt
1/4 c. catsup
2 tbsp. pickle relish, drained
1 tbsp. prepared mustard
1 tsp. Worcestershire sauce
2 pkg. (9 1/2 oz. each) pie crust mix
1/2 c. Cheddar cheese, finely shredded

Saute beef, onion in skillet until beef is crumbly. Stir in flour and salt. Add catsup, pickle relish, mustard, and Worcestershire sauce. Mix well and cool. Combine pie crust mix and cheese; mix as directed on package label. Roll pastry on a floured board into a 20-inch square or for easier handling, roll in 2 portions, 20 x 10 inches.

Cut 5-inch squares. Place filling on a corner of each square and spread diagonally over half the square to 3/4 inch from edge of pastry.

Moisten pastry edges with water and fold uncovered half over meat. Seal and flute edges of triangles. Make 3 small slits in tip of each triangle.

Bake on ungreased baking sheet at 425 degrees until pastry is done and lightly browned about 15 minutes. Unbaked pies may be wrapped and frozen for future use. To bake, unwrap and bake at 425 degrees for 18 to 20 minutes.