This version is a little too delicate to put in one's pocket. Nevertheless, it's incredibly simple, and has a "home cook" flavor to it.
I've never done it, but if your feeling adventurous, you could substitute your "from scratch" pie crust recipe for the store bought. Personally, I think you would be wasting your time. I've made this many, many, times and never have I longed for a better crust.
1 lb stew meat, cut into 1/4-inch pieces
1 medium-size potato, peeled and chopped
1 cup, peeled turnip
1/2 cup, chopped yellow onion
2 Tbs. minced parsley
1 Tbs. Worcestershire sauce
1 clove garlic, minced
1 tsp. dried basil leaves
1/4 tsp. salt
1/8 tsp. cayenne pepper
4 store-bought pie crusts
Low-fat (1% milk fat) milk
- Preheat the oven to 375 F. In a medium-size bowl, combine the meat, potato, turnip, onion, parsley, Worcestershire sauce, garlic, basil, salt and cayenne pepper.
- Place 1/4 of the meat mixture on half of 1 pie crust, then fold the crust over the meat mixture, forming a semi-circle. Crimp to seal edge. Repeat with the remaining crusts, and remaining meat mixture. Cut slits in the top of the pasties. Brush with a little milk.
- Place on an ungreased large baking sheet. Bake for 35 to 40 minutes or until golden brown. Cut each into wedges and serve with catsup or pizza sauce.