1. Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes. Add garlic, and cook 1 minute. Add beef; cook, stirring often, until meat crumbles and is no longer pink. Drain, cool, and set aside. 2. Stir together potato flakes and 1/4 cup hot water until smooth. 3. Add potato, cinnamon, and next 3 ingredients to beef mixture, stirring until blended. 4. Roll piecrusts into 12-inch circles; cut each crust into 6 (4-inch) circles. Roll out enough remaining crust to make 2 more (4-inch) circles. 5. Spoon 1 rounded tablespoonful of beef mixture onto half of each pastry circle. Moisten edges with water; fold pastry over filling, pressing edges with a fork to seal. Place pies on ungreased baking sheets. 6. Bake at 400° for 15 minutes or until lightly browned. Serve warm with chutney, if desired. 7. Note: Meat mixture may be frozen up to 3 months. Thaw in refrigerator and prepare pies as directed. ---------------------------------------------------------------------------
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