| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Meat |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 6 |
tb |
(level) shortening |
| 1 |
|
Egg yolk; beaten |
| 2/3 |
c |
Milk |
| 2 |
tb |
Butter |
| 3/4 |
c |
Chopped onion |
| 2 |
tb |
Flour |
| 1 |
cn |
Corned beef |
| 1 1/2 |
c |
Canned tomatoes |
| 1 |
ds |
Pepper |
| 1 |
ds |
Salt |
INSTRUCTIONS
DOUGH
FILLING
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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