Recipe: Corned Beef Patties

Corned Beef Patties

Pastry

2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
6 Tbsp. shortening
1 egg yolk, slightly beaten
1/3 c. milk

Sift dry ingredients; add shortening and mix in thoroughly with a fork. Add egg to milk; add to dry ingredients to make soft dough. Turn out on a floured board and toss lightly until the outside looks smooth. Roll out half the dough 1/8 inch thick; cut into quarters. Fit each into muffin pan; fill with the corned beef mixture and fold the edges of the pastry over the center. Pinch the edges together on the top. Repeat with the remaining dough. Bake in a hot oven at 425 degrees for about
20 minutes. Serves 8.

Corned Beef Filling:
2 Tbsp. butter
1/4 c. chopped onion
2 Tbsp. flour
1 1/4 c. cooked corned beef,
cut in pieces*
1 1/2 c. canned tomatoes

Melt butter, add onion; cook slowly until soft. Add flour; stir until well blended. Add remaining ingredients; bring to boil; stirring constantly until thick and smooth; let simmer about 10 minutes.
*I use 1 (12 ounce) can of corned beef.
This recipe originally came from Mrs. Bing Crosby.