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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I learned to cook by watching and helping when I could. She still teaches me by sharing tried-and-true recipes like this.Holly Massie, Pearce, Arizona Ingredients:
1 pound ground beef |
1 large tomato, seeded and chopped |
1/2 cup thinly sliced green onions |
1 garlic clove, minced |
1/2 teaspoon salt |
1/2 teaspoon crushed red pepper flakes |
1/2 teaspoon dried thyme |
2 teaspoons cornstarch |
2/3 cup beef broth |
pastry for double-crust pie (9 inches) |
1 egg, beaten |
Directions:
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.
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