Yield: 8 servings
|1½ cup||Ground round|
|1||Whole onion -- chopped|
|3 tablespoons||Margarine -- solid|
|1½ cup||Sour cream|
|¼ teaspoon||Black pepper|
|2 cups||All-purpose flour|
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 ½ cup sour cream, ½ 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.
NOTES : Make these ahead of time to have on hand for sandwiches, school lunches or to take to work. They can be frozen for short periods of time; thaw partially and reheat slowly in oven. Recipe By : Jo Anne Merrill