| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Irish | 8 | Pastries | |
INGREDIENTS
| 12 | oz | Lean ground lamb or ground beef |
| 1 | md | Onion, chopped |
| 3/4 | ts | Worcestershire sauce |
| Salt, freshly ground pepper | ||
| 2 | tb | Beef broth or stock |
| Pastry for double-crust pie | ||
| 1 | Egg white, frothed lightly with a fork | |
| 6 | inches in diameter. |
INSTRUCTIONS
1. 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. 2. 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 3. 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. 4. Place on flat baking sheet. Bake until golden, 30 to 35 minutes. Serve hot Posted By [email protected] (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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