Ground beef is a mainstay for families all around the world. It can be used to make Italian meals, like spaghetti, and Mexican dishes, like tacos. Americans, of course, love their hamburgers, and Australians like to use their ground beef to make “pasties,” a popular staple served in homes and restaurants all across the “Land Down Under.”
If you’re looking for a new way to use a pound of ground beef, you might want to surprise your family with these potato/hamburger pasties. While most pasties are made with pie dough, this recipe calls for crescent dinner rolls, which can save you a little time. If paired with a serving of “onion fries” and a salad, you can have a delicious meal ready in no time.
1 pound lean ground beef
1/2 cup chopped onion
2 tablespoons all-purpose flour
1 tablespoon beef-flavor instant bouillon
2 tablespoons chopped fresh parsley
1 teaspoon finely chopped fresh basil
1/4 teaspoon pepper
3 cups (from 32-ounce package) frozen southern-style hash-brown potatoes
2 (8-ounce) cans refrigerated crescent dinner rolls
Heat oven to 375 degrees. In large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
Stir in flour, bouillon, parsley, basil and pepper. Add potatoes; cook and stir until potatoes are warm and mixture is thoroughly heated. Cool 5 minutes.
Separate dough into 8 rectangles. Press perforations to seal. Press out to form a 6-by-5-inch rectangle. Spoon about 1/2 cup beef mixture lengthwise down center third of each rectangle. Fold sides of dough over filling; pinch center seam and ends to seal. Place seam side down on greased large cookie sheet.
Bake at 375 degrees for 12 to 17 minutes or until golden brown. Serve warm or cool. Makes 8 sandwiches.
Note: Pasties may be served with ketchup, steak sauce or brown gravy, but you may prefer to eat them plain.
1 envelope dry onion soup mix
1/3 cup butter or margarine, melted
1 cup plain dry bread crumbs
2 pounds large, red potatoes cut lengthwise into wedges
Preheat Oven to 400 degrees. In a large bowl, blend onion soup mix with margarine. Place bread crumbs in small bowl.
Add potatoes to soup mixture and toss until evenly coated. Place potatoes in bread crumbs and toss until evenly coated.
Arrange potatoes in a single layer in a 15-1/2-by-10-1/2-inch jelly roll pan coated with nonstick cooking spray. Bake uncovered 40 minutes or until potatoes are tender and golden brown. Makes four servings.
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