Yield: 8 Servings
|\N \N||D/L My Cozy Kitchen BBS|
|¼ pounds||Ground beef|
|2 teaspoons||Celery; chop fine|
|1 teaspoon||Dry mustard|
|1 cup||Fresh bread crumbs|
|¼ pounds||Ground pork|
|2 teaspoons||Onion; chop fine|
|½ teaspoon||Poultry seasoning|
|¼ cup||Beef broth|
Pastry Crust Mix for a 9 inch double crust pie or 1 pound prepared puff pastry Egg wash-optional, recipe follows Apple Relish--recipe follows In medium size skillet, saute pork, beef, onion, and celery until meat is cooked throughout. Stir in poultry seasoning and mustard. Gradually stir in broth and bread crumbs. Set aside to cool. Beat eggs until frothy. Fold into meat mixture. Set aside. Heat oven to 350 F. Roll out pastry to make a 20 by 10 inch rectangle. Cut into eight 5" squares. Divide meat mixture onto pastry squares using about ½ c on each. Moisten edges of pastry and fold over to make triangles. Press edges with tines of a fork to seal.
Place on ungreased rimmed baking sheet; cut several slashes in top, or cut a hole with a small cookie cutter. Brush with egg wash, if desired. Bake until pastry is golden brown--about 25 to 30 minutes. Serve with apple relish. EGG WASH:In a small bowl, beat together 1 egg and 1 ts water. Use to glaze pastries. APPLE RELISH: Quarter and seed a large red apple; cut into eights. Quarter and seed a large unpeeled orange; cut into eighths.
Quarter and seed a large unpeeled orange; cut into eighths. In the container of a food processor, or with a grinder, finely chop apple and orange together. Fold in 1 tb sugar. Serve with meat pasties.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 20, 1998