Ingredients

• 1/4 cup carrot
• 1/4 cup onion
• 1 pound ground sirloin
• 1/4 cup frozen corn
• 1/4 cup frozen green peas
• 1 tablespoon reduced-sodium Worcestershire sauce
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 15-ounce package (2 crusts) rolled, refrigerated, unbaked pie crust
• 1 egg white
• 8 teaspoons ketchup

Preparation

1. Preheat oven to 375° F. Let pie crust stand at room temperature according to package directions.
2. Dice carrot and chop onion.
3. Brown ground sirloin in a large skillet over medium heat. Drain and set aside.
4. 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.
5. To make filling, combine meat, vegetables, onion, Worcestershire sauce, black pepper and thyme in a bowl.
6. On a lightly floured surface, unroll pie crusts. Cut each pie crust into four pieces.
7. 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.
8. 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.
9. Bake for 15 to 20 minutes or until crust is golden brown. Cool slightly on wire racks.
10. Serve each pastie with 1 teaspoon ketchup.

Helpful hints

• Wrap and freeze extra pasties for a quick meal later. Reheat in the oven or microwave.
• For variety substitute ground turkey or chicken for beef.