| 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 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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