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Ingredients
- 1 pound grnd beef (chuck or possibly round)
- 3/4 c. minced onion
- 1 tbsp. flour
- 1 teaspoon salt
- 1/4 c. catsup
- 2 tbsp. pickle relish, liquid removed
- 1 tbsp. prepared mustard
- 1 teaspoon Worcestershire sauce
- 2 pkg. (9 1/2 ounce. each) pie crust mix
- 1/2 c. Cheddar cheese, finely shredded
Directions
- Saute/fry beef, onion in skillet till beef is crumbly. Stir in flour and salt. Add in catsup, pickle relish, mustard, and Worcestershire sauce. Mix well and cold. Combine pie crust mix and cheese; mix as directed on package label. Roll pastry on a floured board into a 20-inch square or possibly 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 till pastry is done and lightly browned about 15 min. Unbaked pies may be wrapped and frzn for future use. To bake, unwrap and bake at 425 degrees for 18 to 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 4 servings | |
| Calories 361 | |
| Calories from Fat 218 | 60% |
| Total Fat 24.32g | 30% |
| Saturated Fat 10.73g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 1019mg | 42% |
| Potassium 410mg | 12% |
| Total Carbs 11.06g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 6.99g | 5% |
| Protein 24.17g | 39% |
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