Ripe Olive Bridies
|Lean ground beef||1 Pound|
|Bacon drippings||1 Tablespoon|
|Onion||1 Medium, chopped|
|Powdered thyme||1⁄4 Teaspoon|
|Salt||1 3⁄4 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Beef broth||1⁄3 Cup (5.33 tbs)|
|Canned pitted california ripe olives||1 Cup (16 tbs)|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|Pastry mix sticks||2|
Cook the beef in bacon drippings until lightly browned, then add the onion and cover.
Cook until the onion is soft.
Mix in the thyme, salt, pepper, Worcestershire sauce and flour, then stir in the broth.
Cook for about 10 minutes, stirring occasionally, until slightly thickened.
Stir in the ripe olives and parsley and cool slightly.
Prepare pastry mix according to package directions.
Divide into 6 portions and roll each to an 8 1/2 x 5 1/2-inch rectangle.
Spoon the ripe olive filling onto half of each rectangle.
Beat the egg with 1 tablespoon water, then moisten the edges of dough with egg mixture.
Fold the pastry over to enclose filling to make a 5 1/2 x 4 1/4-inch bridie.
Seal edges with fork tines.
Cut a hole about the size of a quarter in top of each bridie and brush lightly with egg mixture.
Place on baking sheet.
Bake at 425 degrees for 20 to 25 minutes or until pastry is golden brown.