GROUND BEEF PASTIES

GROUND BEEF PASTIES

Ingredients:
3 cups all-purpose flour
½ teaspoon salt
8 ounces (2 sticks) cold butter
1 large egg
1 pound extra-lean ground beef
1 medium onion, chopped
8 ounces button mushrooms, chopped
2 cloves garlic, minced
1 teaspoon salt
¼ cup chopped fresh parsley

Directions:
IN A FOOD PROCESSOR or medium bowl, combine the flour and salt. Cut in the butter
(by hand with a pastry blender or with on/off pulses in the processor) until the butter
is the size of small peas. Transfer the mixture to a bowl.
Break the egg into a glass measuring cup and add enough water to come to ½ cup. Beat
lightly. Add about 2 tablespoons of the egg mixture at a time to the flour mixture and
stir until the dough forms a ball, adding more water, if necessary, 1 tablespoon at a
time. Gather the mixture into a ball. Wrap and chill for 30 minutes.
Heat a large nonstick skillet over medium-high heat. Add the ground beef, onion,
mushrooms, garlic, and salt and cook, breaking up the beef, until the meat is browned,
about 25 minutes. Remove from heat and let cool. Stir in the parsley.
Preheat the oven to 425°F. Cut the pastry into 6 equal parts. On a floured board, roll
out each to make an 8" round. Spread about ½ cup of the cooled filling onto half of
each pastry round. Moisten the edges of the round with water. Fold the uncovered half
over the filling and lightly press the edges together. Dampen the edges and seal using a
fork. Place the filled turnovers on an ungreased baking sheet and bake until lightly
browned, 20 to 25 minutes. Serve warm.
soup
QUINOA VEGETABLE SOUP
QUINOA IS NOT A TRUE CEREAL GRAIN, BUT HAS SIMILAR CHARACTERISTICS.
NUTRITIONALLY, IT HAS A HIGH PROTEIN CONTENT, MAKING IT A WONDERFUL SUBSTITUTE
FOR WHEAT OR RICE—AND IT’S GLUTEN FREE. IT IS CLOSELY RELATED TO PLANTS SUCH AS
BEETS AND SPINACH, AND HAS A DELICIOUS, GRAINY FLAVOR AND TEXTURE.
Makes 4 servings
1 cup quinoa
1½ cups water