Welsh Pasties!!!

I add a personal touch to this venerable dish from Wales by using crescent-roll dough for the pastry and it tastes super!

Ingredients:

2, 15-oz. cans any commercial brand of corned beef hash
2, 8-oz tubes any commercial brand of crescent-roll dough
1 small onion, minced or finely diced
1/2 tsp. salt, 1/4 tsp. ground, black pepper
~ drop of cooking oil ~

Preparation:

In a large skillet, heat oil and sauté onions until transparent. Add the corned beef hash and heat through just until it's hot (be careful not to brown it to a crisp at all!). Add salt and pepper, set aside. Unroll the crescent rolls, dividing into equal rectangular sections (most brands come in containers of 8 perforated, triangular sections which are easy to make into 4 rectangular sections each package by keeping two triangles together for each rectangle and pinching the perforated dough closed between each pair). Line up rectangular sections of the dough on an ungreased baking sheet at least 11" x 17" in dimension. Carefully spoon one-quarter of the warmed corn beef hash on each pastry rectangle, taking care to keep as much as possible away from the outer edges of the inside of the dough (it'll be hard to pinch together the edges to seal it up otherwise). Next, blanket each with a second rectangular section of dough and pinch the edges of each side together to seal the meat contents in good. Bake at 350 degrees F. on the center oven wrack for about 35 minutes, or until dark golden brown. Makes 4 big ones!

Notes:
I use Pillsbury low-fat crescent rolls, the Mary Kitchen brand of reduced-fat corned beef hash, and it all works wonderfully well together.


Try to keep the filling away
from the edges . . .


Pinch the perforated dough together . . .

Mmm . . .


Hot from the oven, a meal fit for a prince!

HRH The Prince of Wales
(Charles Philip Arthur George Mountbatten-Windsor, Heir Apparent to the respective thrones of the United Kingdom)

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