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Pasties (meat hand pies)

Course: lunch, Main Course

Servings:

Calories: 354kcal

Preheat oven to 375° F. Let pie crust stand at room temperature according to package directions.
Dice carrot and chop onion.
Brown ground sirloin in a large skillet over medium heat. Drain and set aside.
Place carrot in a microwave dish. Add 1 tablespoon water; cover and cook on high for 2 minutes. Add frozen corn, and peas; microwave for 2 minutes. Drain.
To make filling, combine meat, vegetables, onion, Worcestershire sauce, black pepper and thyme in a bowl.
On a lightly floured surface, unroll pie crusts. Cut each pie crust into four pieces.
Spoon 1/4 cup of the filling onto half of each piece of piecrust. Lightly moisten pie crust edges with a small amount of milk or egg white.
Fold other half of pie crust over filling. Seal edges by crimping with a fork. Cut slits in the top of the pastries. Brush top with egg white. Place on a large, ungreased baking sheet.
Bake for 15 to 20 minutes or until crust is golden brown. Cool slightly on wire racks. Serve each pastie with 1 teaspoon ketchup.

Berry Galette

Course: dessert

Servings:

Calories: 230kcal

Preheat oven to 425° F. Thaw the pie dough and berries.
Roll the pie dough into a 12" circle. Place on a baking sheet lightly coated with cooking spray.
In a medium bowl, combine the thawed berries and 2 tablespoons of sugar (or sugar substitute).
Arrange the berry mixture in the center of the dough leaving a 2" to 3" border. Fold the edges of dough in towards the center, pressing gently to seal. (Dough will only partially cover the berries.)
Melt the preserves by heating in the microwave 10 to 20 seconds.
Brush folded-in edges of the dough with melted preserves. Bake for 10 minutes; then reduce heat to 350° F. Bake an additional 20 minutes.
Remove galette from the oven and sprinkle with remaining 1/2 tablespoon sugar.
Serve warm or at room temperature. Cut into 6 wedges as you would a pie.

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