2 frozen pie shells (pastry type dough
OR 10 oz (280 g) frozen puff pastry
OR your favorite pie pastry recipe
1 cup diced cooked roast beef, or cooked ground beef
1 medium onion, chopped
2 cloves garlic, minced
2 Tbs (30 ml) butter
Salt and freshly ground black pepper to taste
1/4 tsp (1 ml) dried thyme
1/4 tsp (1 ml) cumin
1/4 tsp (1 ml) cayenne pepper, or to taste
1 tomato, peeled and chopped
1/4 cup (60 ml) raisins
1/4 cup sliced pimiento stuffed green olives
2 hard cooked eggs, chopped
If using frozen dough, allow to thaw. Cut pastry into rounds of any
size from about 2 inches (5 cm) to 5 inches (12 cm) and set aside. In
a small skillet saute the beef, onion, and garlic in butter over a
moderate flame for 5 minutes. Add the salt, pepper, thyme, cumin,
cayenne, and tomato and reduce the heat to a simmer. Cook, stirring
occasionally, for 10 minutes. Soak the raisins in boiling water for
10 minutes, then drain thoroughly. Add the raisins, olives, and eggs,
and stir to combine. Divide the filling among the pastry rounds.
Moisten the edges of the pastry with water or milk and fold in half
over the meat, sealing the edges with the tines of a fork. Bake on an
ungreased baking sheet in a preheated 400F (200C) oven for 20 to 25
minutes, until well browned. Serve hot or at room temperature. Makes
6 to 15, depending on size.
Polish Egg and Parsley Dip
12 hard cooked egg yolks
2 Tbs (30 ml) crushed dried parsley
4 Tbs (60 ml) wine vinegar
2 Tbs (30 ml) minced onion
Salt and white pepper to taste
1 tsp (5 ml) dried dill weed
1 cup mayonnaise
Mash the egg yolks and add the remaining ingredients, blending well.
Makes about 1 cup.