Stress-Free Dinner
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Meat Pockets

Meat Pockets
Secret Ingredient: Refrigerated Pie Crusts
Refrigerated Pie Crusts


  • olive oil
  • 1 medium onion
  • 1 tablespoon flour
  • 1/2 cup soup stock
  • 1 clove finely chopped garlic
  • 1/2 pound round steak or skirt steak, cut into cubes
  • 2 tablespoons Worcestershire sauce
  • 2 medium russet potatoes, thinly sliced
  • 3/4 cup frozen peas
  • salt and pepper
  • 2 ready made pie crusts (the soft kind)
  • 1 egg, beaten


  1. Preheat oven to 400 degrees.
  2. Heat 2 tablespoons of olive oil in a medium skillet. When hot, add the onion, garlic, and steak and sauté until the meat is cooked. Add the flour, Worcestershire sauce, peas, and soup stock and cook about 3 minutes, until thick. Add salt and pepper to taste.
  3. Unroll the two pie crusts. Cut each crust down the middle so you have four half circles. Put 1/4 of the meat mixture onto each of your half circles—placing the mound onto one side only. Brush a little egg onto the edges, then fold each in half, so the meat is covered and enclosed. Press down the edges and crimp around them with a fork.
  4. Brush the top of each pasty with egg wash, then transfer onto a baking sheet. Bake 10-12 minutes, until golden.