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Meatloaf Pasties
Serves 6-8
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Ingredients:
| 2 lbs Our Own Mom's Meatloaf |
| 1 large onion, diced |
| 2 cups diced carrots |
| 2 cups peeled diced potatoes |
| 1 small peeled rutabaga, diced |
| 1 teaspoon Worcestershire sauce |
| 2 tablespoons ketchup |
| 1 teaspoon dried thyme, or 2 teaspoons fresh |
| 1 teaspoon seasoned salt |
| Freshly ground pepper |
| 4 refrigerated rolled pie crusts |
| Egg wash, 2eggs beaten with 2 tablespoons water, divided use |
Directions:
- Preheat oven to 450 degrees F. In a large bowl, mix meatloaf with all ingredients except pie crusts and egg wash. Divide filling into 4 equal-sized portions.
- Lay out the 4 crusts on board; brush evenly with egg wash. Spread filling on half of each circle, leaving a 1/2-inch space around each edge. Fold crust over filling to make a large turnover. Pinch edges of dough together to form a seal. Brush tops with remaining egg wash and cut 3 slits in the tops with a thin sharp knife.
- Bake for 20 minutes at 450 degrees F. Reduce heat to 350 degrees F and bake for another 40 minutes.
- Cool for 15 minutes; serve with Red Wine Mushroom Sauce over the top or on the side.
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