WELSH PORK PASTIES

1/4 cup margarine
1/2 lb. pork cubes, 1/2 inch diced
1/2 cup onions, diced
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. thyme
1/4 cup flour
1 (12 oz.) can chicken broth
1 (16 oz.) can Veg-All Mixed Vegetables, drained
2 (9-inch) refrigerated pie crusts
1 egg, beaten with 2 tbsp. milk

Saute pork and onions in margarine for 15 minutes over medium-high heat.

Add seasonings to meat mixture; sprinkle flour over meat mixture and cook until brown.

Add chicken broth. Blend until thickened and well combined.

Add Veg-All. Blend well. Remove from heat and chill until stiff.

TO SHAPE AND BAKE:
Lay out pie dough and cut 2 (9-inch) rounds in half. Place 1/2 cup filling on each half circle. Fold in half and seal; crimp each pastie with a decorative edge.

Brush with egg wash, pierce tops with a fork.

Bake at 400 degrees F until golden, approximately 20 minutes.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: The Veg-All Cookbook for the Overworked and Underpaid, The Larsen Company, 1992

Category:  Main Dishes, Pork, Ham
Msg Link:  http://www.recipelink.com/msgid/3149114