Cornish Pasty

Makes 4 pies

Preheat oven to 425 degrees

Filling
8oz  lean ground beef
1/3 cup grated carrot
1/3 cup chopped potato
1/3 cup chopped onion
¾ cup water
2 tbsp ketchup
1 tsp Worcestershire sauce
½ tsp salt
¼ tsp freshly ground black pepper

2 9-inch prepared pastry shells, thawed
1 egg
1 tbsp water

1. Filling: In a frying pan, cook beef, carrot, potato, and onion over medium high heat 8 – 10 minutes or until onion is softened and beef is no longer pink. Stir in water, ketchup and Worcestershire. Continue to cook covered 5 – 7 minutes or until potato is tender. Stir in salt and pepper. Cool.

2. Meanwhile, invert each pie shell onto a piece of waxed paper, discarding foil liner. Gently flatten pastry shell and reshape if necessary. Cut each shell in half. Spoon one-quarter of filling onto bottom half of each piece of pastry. Fold pastry in half to enclose filling. Crimp edges together firmly. Transfer to baking sheet. Cut one or two vents in each pie.

3. In small bowl, beat egg with water; brush over pies. Bake in center of oven for 15 – 20 minutes until golden brown.


The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Blue Plate Noodle, Beef, and Cheese Casserole

1/2 pound egg noodles, cooked according to package directions and drained
6 scallions (white part and some of the green), chopped
2 pounds ground beef round
1 garlic clove, minced
One 15-ounce can crushed tomatoes
One 15-ounce can tomato sauce
1 teaspoon sugar
Salt and black pepper to taste
1/4 pound sharp cheddar cheese, shredded
One 8-ounce package cream cheese
One 8-ounce container sour cream

1. In a large mixing bowl, toss the noodles and scallions together.

2. Preheat the oven to 350 degrees. Grease a 2 1/2-quart casserole and set aside.

3. In a large skillet, combine the beef and garlic, breaking up the meat and cook over moderate heat until it's no longer pink. Drain off the fat, add the tomatoes, tomato sauce, and sugar, season with salt, pepper, and Tabasco, stir for 10 minutes, and remove from heat.

4. In a large mixing bowl, combine all but about 1 cup of the cheddar, the cream cheese, and sour cream and mix till well blended.

5. Spoon one-third of the meat sauce over the bottom of the prepared casserole, layer half the noodles and half the cheese mixture over the top, then repeat the procedure once more. Spoon the remaining sauce over the top, sprinkle the reserved 1 cup cheddar evenly over the sauce, and bake till bubbly and golden brown, about 30 minutes.

6-8 servings