|Pine nuts||1 1⁄4 Ounce (1 Package)|
|Lean ground beef||1 Pound|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Raisins||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Catsup||1⁄3 Cup (5.33 tbs)|
|9 inch double crust pie pastry||1|
Melt butter in a frying pan over medium heat.
Add pine nuts and cook, stirring, until lightly toasted.
Remove from pan and set aside.
Crumble ground beef in a frying pan over medium heat; add onion and garlic and cook, stirring, until meat is browned and onion is limp.
Stir in raisins, cinnamon, cloves, salt, catsup, and nuts.
Heat, stirring, until hot throughout; set aside.
Meanwhile prepare pastry using your own recipe or a packaged pie crust mix.
Divide dough in half.
Roll each half into a 9 by 12-inch rectangle; spoon half the filling along one long side.
Starting with that side, roll up jelly-roll fashion, moistening edge with water to seal.
Tuck in ends and pinch to seal.
Cut across roll in 1-inch-thick slices and place cut side up on a lightly greased baking sheet.
Repeat with remaining pastry and filling.
Bake, uncovered, in a 350° oven for about 15 minutes or until lightly browned.
Serve warm or cool.