| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Irish |
|
8 |
Pastries |
INGREDIENTS
| 12 |
oz |
Lean ground lamb or |
|
|
ground beef |
| 1 |
|
Onion, chopped |
| 3/4 |
t |
Worcestershire sauce |
|
|
Salt, freshly ground pepper |
| 2 |
T |
Beef broth or stock |
|
|
Pastry for double-crust pie |
| 1 |
|
Egg white, frothed lightly |
|
|
with a fork |
INSTRUCTIONS
Cook meat until it is no longer pink; drain thoroughly and add onion,
Worcestershire sauce, salt, pepper and just enough stock or broth to
moisten the mixture. Heat oven to 350 degrees. Roll pastry on a
floured board to a 1/8-inch thickness. Cut into rounds; depending on
preference, they can be from 3 to 6 inches in diameter. Spoon filling
onto the bottom half of each circle; fold over and crimp edges
tightly. Brush lightly with egg white and cut three slashes in top of
each. Place on flat baking sheet. Bake until golden, 30 to 35 minutes.
Serve hot Posted By japlady@nwu.edu (Rebecca Radnor) On
rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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