Tuesday, August 21, 2012


1/2 lb lean ground beef, browned and drained
2 hard-boiled eggs, finely chopped
1/4 cup sour cream
1 tbsp chopped parsley
1 tsp instant beef-flavored bouillon
1 pkg (11-oz) pie crust mix

Preheat oven to 400 degrees. 

In a medium bowl, combine all ingredients except the pie crust mix; mix well.

Prepare the pie crust mix as directed on package (or buy refrigerated ready-made pie crust).  Divide dough in half and roll out half on a floured surface to form a 10 x 13-inch rectangle approximately 1/8-inch thick.  Cut the rectangle into 20, 2 1/2-inch squares. 

Spoon 1 heaping teaspoon of the meat mixture onto each square.  Fold as desired; I like triangles.  Repeat with the remaining dough and meat mixture.  Place pies 1-inch apart on ungreased baking sheets. 

Bake at 400 degrees for 12 to 15 minutes or until lightly browned.

Serve hot as appetizers.

Leftovers should be refrigerated.

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