Beefy Pasty Pie
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Step 1Preheat oven to 400°F. Combine Ground Beef , carrots, potatoes, onion, salt and pepper in large bowl, mixing lightly but thoroughly. Divide mixture evenly into six 8-ounce ovenproof ramekins or bowls, packing mixture down evenly. Set aside.
Step 2Unfold pie crust on flat surface, pressing out fold lines with fingers. Cut crust evenly into six circles, about 3-3/4 inch in diameter. Place crust over each ramekin allowing edges to drape over ramekin rim; crimping edges to seal. Cut three slits in crust to vent; brush top with egg.
Step 3Place ramekins on lined baking sheet. Bake in 400°F oven 30 to 35 minutes, until instant-read thermometer inserted into center registers 160°F and crust is golden brown.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
Step 4Let stand 5 minutes before serving. Serve with ketchup or gravy, if desired.
Nutrition information per serving: 364 Calories; 152.1 Calories from fat; 16.9g Total Fat (6.9 g Saturated Fat; 0.2 g Trans Fat; 0.5 g Polyunsaturated Fat; 3.6 g Monounsaturated Fat;) 122 mg Cholesterol; 665 mg Sodium; 26 g Total Carbohydrate; 1.5 g Dietary Fiber; 2.3 g Total Sugars; 29 g Protein; 0 g Added Sugars; 34.2 mg Calcium; 3.4 mg Iron; 630 mg Potassium; 0.2 mcg Vitamin D; 0.3 mg Riboflavin; 6.8 mg NE Niacin; 0.6 mg Vitamin B6; 2.9 mcg Vitamin B12; 269 mg Phosphorus; 6.7 mg Zinc; 23.7 mcg Selenium; 126 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Iron, and Potassium.