These shortcut Quick-and-Easy Pastries are perfect when time is scarce and leftovers plentiful.
Let piecrust stand at room temperature according to package directions. On a lightly floured surface, unroll piecrust. Cut piecrust into fourths.
In a small bowl, combine meat, potato, vegetables, onion, and steak sauce; toss lightly to coat.
Spoon about 1/3 cup of the filling onto half of each piece of piecrust. Lightly moisten piecrust edges with a little milk.
Fold other half of piecrust over filling. Seal edges by crimping with tines of fork. Cut slits in the top of the pastries. Brush with a little additional milk. Place on a large, ungreased baking sheet.
Bake in a 375 F degree oven for 15 to 20 minutes or until crust is golden brown. Cool slightly on wire racks. Makes 4 servings.
