Meat pasties are basically single serving size meat pies. History tells us that miners used to take them in their lunches in place of a sandwich. It is one way to trade up the way you serve beef or chicken stew. I've done them with canned meats and dehydrated vegetables and they turn out deliciously! I also use items from my freezer sometimes. This time, I mixed frozen peas and carrots with hashbrown potatoes. I stirred in some precooked hamburger and then made a thick gravy using reconstituted powdered milk, flour, beef bouillon, onion, and garlic. I mixed all of this together for the filling.
Roll out pie crust (I always keep some in my freezer ready to go.) and place filling on top.
Fold over and crimp the edges well. Cut a few slits for ventilation. (These pasties can be frozen at this point for up to 3 months.)
Bake at 400 degrees for 20-30 minutes or until the crust is lightly browned.
Enjoy with your favorite side dish - we opened some bottled fruit to make it an easy night.