Ingredients
1/2 pound ground beef2 tablespoons all-purpose flour1/2 to 1 teaspoon seasoned salt1 tablespoon minced fresh parsley1 teaspoon beef bouillon granules1/4 cup water1 cup diced peeled potatoes1/2 cup diced carrots2 tablespoons finely chopped onion2 packages (11 ounces each) pie crust mix
Preparation
In a skillet, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add flour, seasoned salt and parsley; stir until well coated. Dissolve bouillon in water; stir into meat mixture. Add potatoes, carrots and onion. Cover and cook over medium heat until vegetables are crisp-tender. Cool.
Meanwhile, prepare pie crusts according to package directions. On a floured surface, roll each pie crust into a 12-in. square. Cut each square into four 6-in. squares. Place about 1/3 cup meat mixture in center of each square.
Moisten edges of crust with water and fold over meat mixture to form a triangle. Press the edges with a fork to seal. Make a 1-in. slit in the top of each triangle. Place on 2 parchment-lined baking sheets. Bake at 400° until golden brown, 20-25 minutes.
