Shepherd'S Pot Roast Pies

1. 1

   Preheat oven to 400u00b0. Unroll 1 piecrust on a parchment paper-lined baking sheet. Spread 1 cup potatoes over half of crust, leaving a 1-inch border around edge. Toss together chopped roast and next 3 ingredients; spoon half of mixture over potatoes. Whisk together egg and 1 tsp. water; brush a small amount of egg mixture around edge of piecrust. Fold dough over filling, pressing and folding edges to seal. Repeat with remaining crust, potatoes, pot roast mixture, and a small amount of egg mixture. Brush tops of pies with remaining egg mixture; cut small slits in top for steam to escape.

2. 2

   Bake at 400u00b0 for 25 to 30 minutes or until crusts are golden brown and crisp.

* Per serving · 4 servings · Values may vary.

No additional tips available.