Beef Pasties

• 2 cups mirepoix (onion, celery, carrot –chopped)
  
• 2-2/3 cups cubed roast beef (from Deli) 
  
• 2 cups refrigerated cubed hash browns 
  
• 2 cups shredded sharp cheddar cheese
  
• 2 tsp. herbes de Provence 
  
• Salt and pepper to taste 
  
• 2 (15-oz.) packages refrigerated pie crusts 
  
• 1 egg, beaten 
  

Place mirepoix in a glass bowl with a small amount of water. Cover and microwave on HIGH for 3 minutes to soften; drain water. (May be done ahead, then chilled until ready to use.) Place mirepoix, beef cubes, hash browns, cheese, herbes de Provence, salt and pepper in a medium bowl; mix well. On a lightly floured board, unroll pie crusts and cut each in half. Place equal amounts of meat mixture on half of each piece of dough. Brush edges with beaten egg and fold to enclose filling; press firmly to seal edges. Wrap each individually in plastic wrap and place in a large resealable bag; store in freezer. To cook, place desired number of thawed pasties on a baking sheet. Bake at 375 degrees for 20 to 25 minutes or until golden brown.   Makes 8 pasties.

Carla

California