Recipe: Annette Gall's Meat Pies (using ground beef and puff pastry dough, 1980's)

ANNETTE GALL'S MEAT PIES

FOR THE FILLING:
1 pound ground beef
3/4 cup chopped onion
3 tablespoons flour
1/2 cup chopped celery
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup sour cream
1/2 cup cooked garbanzo beans
FOR THE PASTRY:
1 (17 1/4 ounce) package frozen puff pastry dough
Egg wash (1 egg mixed with 1 tablespoon water)

TO PREPARE THE FILLING:
In a large skillet, brown the beef and onions, breaking up the meat with a wooden spoon. Remove the skillet from the heat and drain off and discard the fat.

Add the flour to the beef and onion mixture and stir to mix well. Add the remaining filling ingredients and mix again. Return the skillet to low heat and barely heat the mixture through.

TO MAKE THE PIES:
Cut each pastry sheet into six (3 1/3-by-5-inch) rectangles. Top six of the rectangles with 1/2 cup of the meat mixture on each, being careful to keep the edges of the pastry clean. Moisten the edges of the pastry with water and top each with another square of pastry. Press the edges together to seal. Place on a lightly greased baking sheet.

Prepare the egg wash by beating together the egg and water. Brush the tops of the pies with the wash and make decorative cuts to allow steam to vent.

Bake at 375 degrees for about 30 minutes, until golden brown. Serve hot or warm with a green salad

Makes 6 servings
From: SueA, CA
Source: The New Carry-Out Cuisine by Phyllis Meras, 1986