Cornish Pocket Pasties have a long history of filling the pockets and filling the stomachs of farmers and field workers who might have to walk a considerable distance at the end of the day to come home: that is to say, they're more than just hearty, they're the kind of meal you look forward to all day! These little handheld meat pies fill the buttery, flaky crust with savory sautéed beef and fluffy potatoes, with carrots and onions for a touch of refreshment in each bite! Cornish Pocket Pasties can be eaten immediately or brought with you to ensure you always have a meal ready for when the day gets busy!
Ingredients• 1/2 pound ground beef • 2 tablespoons all-purpose flour • 1/2 teaspoon seasoned salt, plus more to taste • 1 tablespoon fresh parsley, minced • 1 teaspoon beef bouillon granules • 1/4 cup water • 1 cup potatoes, diced and peeled • 1/2 cup carrots, diced • 2 tablespoons onion, finely chopped • 2 (11-ounce) packages of pie crust mix
Preheat the oven to 400 degrees F.
Line two baking sheets with parchment paper.
In a skillet, cook the beef, crumbling as you cook, over medium heat until no longer pink, about 5-7 minutes.
Drain the fat from the skillet.
Add the flour, seasoned salt, and parsley, stirring until well-coated.
Dissolve the bouillon in the water.
Stir the bouillon mixture into the meat mixture.
Add the potatoes, carrots, and onion.
Cover the skillet and cook over medium heat until the vegetables are crisp on the outside and tender on the inside.
Allow the mixture to cool.
Prepare the pie crusts according to the package directions. On a floured surface, roll each pie crust into a 12-inch square.
Cut each dough square into four 6-inch squares.
Place about 1/3 cup of the meat mixture in the center of each square.
Moisten the edges of the crust with water and fold the edges over the meat mixture to form a triangle.
Press the edges with a fork to seal.
Make a 1-inch slit on the top of each triangle.
Place the triangles on the prepared baking sheets.
Bake until golden brown, about 20-25 minutes.