| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Meat | 6 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1 | t | Baking powder |
| 1/2 | t | Salt |
| 6 | T | level shortening |
| 1 | Egg yolk, beaten | |
| 2/3 | c | Milk |
| 2 | T | Butter |
| 3/4 | c | Chopped onion |
| 2 | T | Flour |
| 1 | Corned beef | |
| 1 1/2 | c | Canned tomatoes |
| 1 | ds | Pepper |
| 1 | ds | Salt |
INSTRUCTIONS
Dough: Sift dry ingredients. Add shortening & mix thoroughly. Add egg to milk & add to dry mixture to make a soft dough. Divide dough into 2 pieces. Roll out 1/8-inch thick & cut into 6 quarters. Fit into muffin tins. Fill with corned beef mixture & fold edges of pastry over to center. Moisted edges with water to make them stick together. Bake 20 minutes at 375 or until browned. Filling: Melt butter in heavy skillet. Add onions & cook slowly until soft. Add flour. Stir. Add remaining ingredients. Bring to boil & stir until thick. SHARYN STEPHENS From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 236
Calories From Fat: 50
Total Fat: 5.6g
Cholesterol: 42.4mg
Sodium: 425.6mg
Potassium: 231.9mg
Carbohydrates: 39.7g
Fiber: 2.1g
Sugar: 3.8g
Protein: 6.6g