3 lbs. Lean ground beef
12 oz. (2-1/4 cups) Onion, chopped
6 oz. (1-1/2 cups) Sweet red peppers, chopped
1/4 cup Curry powder
1 lb. 8 oz/ (1-1/2 qt.) Dehydrated potato granules
2 tsp. Salt
1-1/2 qt. Beef broth
8 lbs. Pastry, prepared
Milk or Half-and-Half as needed
Sauté ground beef and onion until onions are tender. Add peppers and curry powder; cook and stir over medium heat until curry darkens. Add potato granules, salt and broth; mix well. Bring mixture to boil; mix well and set aside. Roll and cut pastry into 6-inch rounds.
Place 1/2 cup potato mixture on one half of round, leaving edges uncovered. Fold pastry in half; seal and crimp edges. Place on sheet pan, 1 inch apart. Pierce top crust wih fork to allow steam to escape. Brush tops with milk or half-and-half, if desired. Bake at 400 F for 12 to 15 minutes or until tops are browned.
Original Source – Washington State Potato Commission
submitted by nancy