These pasties make a nice lunch and keep well in lunchboxes. For dinner, serve them with mashed potatoes and brown gravy. Delicious!
Makes 10 pasties.
- 1-2 Tbsp vegetable oil
- 1 c Worthington Vegetarian Burger
- 1-4 oz can mushrooms, drained, finely chopped
- 2 Tbsp chopped Spanish olives
- 2 Tbsp tomato sauce
- 1/2 tsp dry basil
- 1/4 tsp freshly ground black pepper
- 1-14 oz pkg Goya Discos Para Empanadas (10 discos), thawed
- Preheat the oven to 350 degrees F and use some of the oil to lightly grease two baking sheets.
- In a medium bowl, blend together the burger, mushrooms, olives, tomato sauce, basil, and black pepper.
- In the center of one disc, place about 1/3 cup of the filling. Get a small container of water and wet your finger. Trace the water around the entire edge of the disc.
- Fold the disc over and press the edges together, forming a semi-circle. Use a fork to prick holes in the top, and use the tines of the fork to further seal the edges, pressing them gently.
- Place on one of the prepared baking sheets. Brush the top with vegetable oil and if desired, sprinkle extra coarse black pepper on top.
- Repeat with all of the discs and filling. Bake 10 minutes, exchange baking sheets (top to bottom) and bake another 5-10 minutes.
- Serve hot as is, or with brown gravy. These pasties may also be served cold and backed in a lunchbox.