| Ingredients | |
|---|---|
| 1 lb | ground beef |
| 1 tsp | worcestershire sauce |
| 3 Tbsp | onion soup mix (or minced onion) |
| 1 C | bread crumbs (or Oatmeal, or a mix) |
| ½ tsp | nutmeg |
| ½ C | beef stock |
| salt and pepper to taste |
| Pastry Ingredients | |
|---|---|
| 1 lb | flour |
| ½ tsp | salt |
| 1 C | hot water |
| ½ C | butter (or lard) |
| 1 | egg |
Directions
- Combine all ingredients for filling in a bowl.
- Combine flour and salt in a bowl, make a hole in the center.
- Add butter to boiling water, stir to melt.
- Pour water and butter into hole, mix until cool enough to handle.
- Form into a ball, knead on floured board.
- Divide into six pieces, and make crusts with one of the following two methods.
- Set aside and roll out some for a lid. Mold into pan, add filling, cover and crimp with lid. Make a slit in the top for steam.
- Roll out whole piece, form into pan, fold over the excess and crimp together. Leave a couple tiny holes for steam.
- Brush tops with an egg.
- Bake at 250° for 30 minutes. Then 350° for 15 minutes.
Appendix
- These can also be made cupcake size. Cut the dough into 12ths. Original baking times worked well.
- Our small spring-form pans are the right size to do six.