Beef Filling for pasties
|Green hot pepper/6 dried italian pepper pods||1⁄4 Small|
|Shallots||2 , chopped|
|Garlic||1 Clove (5 gm)|
|Ground beef||1⁄2 Pound, cooked|
|Bechamel sauce||1 Cup (16 tbs) (Use Beef Broth)|
In a mortar, pound to paste the parsley, pepper, shallot, and garlic.
Add seasoning paste and cooked beef to bechamel sauce; mix well.
Note: Half of the filling is needed for pasties; use remainder for hot sandwiches or as desired.
Filling may also be made with leftover cooked chicken, fish, tongue, ham, or mushrooms.
Follow above procedure, using chicken or fish broth in Bechamel Sauce.