Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 1 large tomato, seeded and chopped

  3. 1/2 cup thinly sliced green onions

  4. 1 garlic clove, minced

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon crushed red pepper flakes

  7. 1/2 teaspoon dried thyme

  8. 2 teaspoons cornstarch

  9. 2/3 cup beef broth Pastry for double-crust pie (9 inches)

  10. 1 egg, beaten

Instructions Jump to Ingredients ↑

  1. In a skillet, cook beef, tomato, onions and garlic over medium heat until meat is no longer pink; drain. Stir in salt, red pepper flakes and thyme. In a small bowl, combine cornstarch and broth until smooth. Add to meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. On a floured surface, roll pastry into two 12-in. squares. Cut each into four squares. Spoon about 1/4 cup meat mixture in the center of each square. Moisten edges of pastry with egg; fold over filling, forming a triangle. Press edges with a fork to seal. Place on ungreased baking sheets; prick tops with a fork. Bake at 425° for 10-15 minutes or until golden brown. Yield: 8 servings.


Send feedback