Little Meat Pies
|Frozen patty shells||10 Ounce (1 Package)|
|Diced cooked roast beef||1 Cup (16 tbs)|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||1⁄4 Teaspoon|
|Tomato||1 , chopped|
|Raisins||1⁄4 Cup (4 tbs)|
|Sliced stuffed green olives||1⁄4 Cup (4 tbs)|
|Hard cooked eggs||2 , diced|
|Milk||1 Cup (16 tbs)|
Remove patty shells from freezer; let stand at room temperature until soft enough to roll.
Meanwhile, prepare filling.
In small skillet saute beef, onion, and garlic in butter over low heat 5 minutes.
Add salt, pepper, thyme, cumin, chili powder, Tabasco, and tomato.
Reduce heat to simmer; cook 10 minutes.
Meanwhile, soak raisins in boiling water until plump; drain well.
Combine meat mixture, raisins, olives, and eggs; set aside.
Roll each patty shell on floured pastry cloth to rectangle approximately 5 x 8 inches.
Moisten edges with milk.
Place 1/3 cup filling on one half of rectangle.
Fold to form turnover.
Seal by pressing edges.
Preheat oven to 450°F.
Place turnovers on ungreased cookie sheet; brush with milk.
Place in oven; immediately reduce heat to 400°F.
Bake 20 to 25 minutes or until well browned and puffed.