Easy Hamburger Pastry Recipes

Steps:

• In a large bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine the water, egg and vinegar. Add to shortening mixture, 1 tablespoon at a time, tossing lightly with a fork until mixture forms a ball. Cover and chill for 30 minutes., Meanwhile, combine the first six filling ingredients. Divide pastry into 15 equal portions. On a lightly floured surface, roll out one portion into a 6-1/2-in. circle. , Mound a heaping 1/3 cup filling on half of circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Transfer to a greased baking sheet. Repeat with remaining pastry and filling. , Cut three slits in the top of each turnover; brush with cream. Bake at 375° for 35-40 minutes or until vegetables are tender and crust is golden brown.

Steps:

• 1. Heat oven to 375 degrees F.
• 2. Cook and stir the ground beef and onion in a large skillet until meat is browned. Drain off excess fat.
• 3. Remove from heat and add remaining ingredients except the pie crust. Set aside.
• 4. Prepare the pie crust. Divide into 8 equal parts. Roll each piece on a lightly floured surface into a 7" circle. Spoon about 1/4 cup of the meat mixture onto on half of the round. Making sure it's packed in to within a 1/2" on the edge of the crust round. Moisten the edges with water and gently fold over the unused side of the roll. Press edges together and crimp with a fork. Brush tops lightly with an egg mixture of 1 beaten egg and about 1/8 cup of water. Sprinkle lightly with salt.
• 5. Place on an ungreased baking sheet and prick the tops with a fork. Bake for 30-35 until deep golden brown. Can pour brown gravy or sauce over the finished pies and serve.

Steps:

• Heat the oven to 375 degrees F.
• Cook and stir the meat and onion in a large skillet until the meat is brown.
• Drain off the excess fat.
• Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside.
• Prepare the pastry as for a 2 crust pie as directed on the package.
• Divide the pastry into 8 equal parts.
• Roll each part, on a lightly floured surface, into a 7-inch circle.
• On half of the circle, spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the edge.
• Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork.
• Place on an ungreased baking sheet and prick the tops with the fork.
• Bake 30 to 35 minutes.
• You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce.
• NOTE: You can substitute 1 cup of your favorite cooked vegetable for the peas or carrots in this recipe.

Steps:

• For the filling: In a bowl, blend the bacon, beef, potatoes, carrots, onions, peas, garlic, salt, pepper, ginger and nutmeg, mixing well, ensuring not to break the peas. Hold cold until construction.
• For the crust: Preheat the oven to 350 degrees F. Portion the pastry in 8 triangles, allowing the dough to soften. Next, brush the interior of the dough with egg wash. Fill with 2 to 3 ounces of filling. Bring the tip of the triangle to the edge to fold the sides and seal the pasties. Press the sides down to seal and bake for 20 to 25 minutes.

Steps:

• In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).

Steps:

• In a large bowl, combine the first 9 ingredients; set aside. On a lightly floured surface, roll out a fourth of the dough into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold crust over filling and press the edges with a fork to seal. , Place on an ungreased baking sheet. Repeat with remaining dough and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown.