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 (I'm all about convenience. Use a pkg of refrigerated pie dough.)
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.
1/4 cup sour cream
1 tbsp chopped parsley
1 tsp instant beef-flavored bouillon
1 pkg (11-oz) pie crust mix (I'm all about convenience. Use a pkg of refrigerated pie dough.)
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.
Any leftovers should be refrigerated.
the file photo
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