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Pocket Pasties Recipe

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This recipe for Pocket Pasties is from Debi's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 c precooked beef roast (some broth from roast if you have it)
2 c precooked pork roast
2 pkg mushrooms - sautéed
1 sm cooked rutabaga
2 baked potatoes
1-2 shredded carrots (I used prepackaged shredded carrots)
1 c chopped onion
salt - pepper

1 ½ c. Monterey jack cheese (optional) (Denise does not put in hers)

6-8 pie crust shells

Directions:
Directions:
Cut each pie crust shell in half or leave whole. Put meat/vegetable mixture off to one side of the pie crust. Fold and pinch edges together. Drizzle each top with melted butter and sprinkle with Tone's Rosemary Garlic (Sam's).

I (Debi) freeze any left over beef or pork roast. I buy mushrooms when they are on sale, sautéed them and put in ziplock bag, inc. liquid and freeze. Thaw meat & mushrooms and then I add the rest of the ingredients and stuff the pie shells.

Bake all at 350º until cooked and golden brown, 35-45 min.
Cool. Put in ziplock bags and freeze. Microwave each for 2-5 minutes to heat through and eat.

Very good.

 

 

 

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