Spanish Beef Pies
|Onion||1 Large, chopped|
|Green pepper||1⁄2 Medium, chopped|
|Ground beef||1⁄2 Pound|
|Canned corn||1⁄2 Cup (8 tbs)|
|Seedless raisins||1⁄4 Cup (4 tbs)|
|Piecrust mix||20 Ounce (2 Boxes)|
|Hard cooked eggs||2|
Cook onion and green pepper in butter until lightly browned.
Add beef and cook, breaking up with fork, until meat loses its red color.
Pour off fat, if any.
Add remaining ingredients except last 3 and mix well.
Prepare piecrust mix and roll, half at a time, to 1/8 inch thickness.
Cut twelve 6-inch rounds with a saucer.
Put a spoonful of meat mixture on half of each round and top with slice of egg.
Brush edges with cold water.
Fold over and crimp edges with fork.
Cut a few slits in top for steam to escape.
Brush with white of egg, slightly beaten.
Bake in preheated very hot oven (450°F.) for about 15 minutes.