| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Meats, Sandwiches |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Ground round |
| 1 |
|
Whole onion — chopped |
| 1 |
c |
Mushrooms |
| 3 |
tb |
Margarine — solid |
| 1 1/2 |
c |
Sour cream |
| 1 |
ds |
Nutmeg |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 2 |
c |
All-purpose flour |
| 1 |
tb |
Sugar |
| 1/2 |
c |
Shortening |
| 1 |
|
Egg |
INSTRUCTIONS
This is an extremely easy and versatile meat pie. Use the hamburger meat in
this recipe or use COOKED chopped beef roast or COOKED and chopped chicken
in filling. Salt is to be divided between pastry and filling.
1. Melt margarine in skillet. Saute the mushrooms, onions and lean ground
round until lightly browned. Remove from heat and stir in 1/2 cup sour
cream, 1/2 teaspoon salt, black pepper and dash of nutmeg or allspice if
desired. Set aside. 2. Mix the flour, remaining salt and the sugar in a
bowl. Cut the shortening in until mixture is crumbly. Mix egg yolk with
remaining sour cream; add to flour mixture and mix well. 3. Roll dough on
floured surface and cut into 18 circles. Use a sour cream carton for circle
size guide or any other cutter that will give you about 18 circles. Place 1
heaping teaspoon filling in center of each circle. Fold over and seal
edges, pressing with a fork dipped in flour. Mix egg whites with 1
tablespoon water; brush over pies. Add a few sprinkles of sesame seed or
celery seed at this point if desired. 4. Bake in a preheated 400-degree
oven for 15-20 minutes or until golden brown. Serve immediately. When
rewarming these, do so slowly so sour cream will not curdle. Best warmed in
oven.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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