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1
FILLING: Brown and drain the ground beef.
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2
Measure seasonings, prepare veggies and put in dishes.
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3
Mix water and beef broth granules.
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4
Combine beef, seasonings and flour and stir well to coat.
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5
Add vegetables and beef broth mix and cook til veggies are crisp tender.
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6
Stir frequently to prevent sticking and burning.
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7
PASTRY: We make the pastry in 2 batches in the food processor.
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8
Beat the egg in a 2 cup measuring cup.
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9
Add very cold water to 1 cup measure.
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10
Add vinegar and stir.
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11
Put 2 1/2 cups flour in processor; add 1/2 the shortening and 1/2 salt.
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12
Pulse to a mealy texture.
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13
Divide liquid and add very slowly til machine starts to labor.
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14
Add liquid drip by drip til a lump forms and stays together.
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15
Remove pastry and repeat process.
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16
We use a large turn-over form that seals and cuts out the dough.
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17
Roll out 1/4 dough at a time on a heavy pastry cloth and using the turnover form.
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18
Cut out out circles.
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19
Place on form and put about 1 tbsp filling or a little less on dough.
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20
You should have a little egg mix left from pastry.
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21
Brush edges with this and close and seal pastie and place on baking sheets.
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22
Brush with milk.
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23
Bake at 425F for 20 minutes.
