30 Apr

Today instead of the same ol’ dinner.  I thought a change would be nice, so I went through my recipe books.  Some are ancient and very brittle, so this turned out to be a very time consuming task.  But none the less, my task yielded us some great results.

In my quest for something different, I came across a recipe that I thought everyone might like to have.

Special note here before I share the recipe with everyone.  This freezes very well, and makes a great make ahead dinner or afterschool snack.  Works well for tailgate parties and picnics too!


  • 2 1/2 cups Flour
  • 1 tsp. Salt
  • 1/2 cup Butter or Margarine
  • 1 Egg, beaten
  • Milk
  • Filling (see recipe below)

Mix flour with salt.  Cut in butter until dough forms very fine particles.  Add egg and 1/2 cup of ice water.  Stir until dough cleans bowl.  Knead into small ball.  Preheat oven to 375°F.  Cut doughinto about 15 pieces.  On a lightly floured board, roll out each piece to a 4-inch circle.  Or roll half of the dough and then cut into circles using a small saucer as a guide  Top each circle with a heaping tablespoon of filling  Fold over and press edges together with fork.  Prick top.  Brush with milk.  Place on lightly oiled baking sheet and bake 12 to 15 minutes, or until lightly browned.


  • 1 pound Lean Ground Beef
  • 1 large Onion, diced
  • 1 can (4 ounces) Green Chili Peppers, diced
  • 1 clove Garlic, mashed
  • 1 can (4 ounces) Black Olives, chopped
  • 3 tbls. Onion Soup Mix, dry
  • 1 tbls. Flour

Brown ground beef in a skillet, add onion, and cook until onion is soft but not browned.  Drain off fat.  Add remaining ingredients, sprinkling flour over all and adding just enough water to hold filling together.  Simmer 10 minutes and place on circle of dough.

Helpful Hints

VARIATIONS:  To make Burritos, cut filling recipe inhalf, butter about 12 flour tortillas on one side.  Fill with meat mixture, close ends, and place in foil-lined baking dish.  Preheat oven to 400°F oven and bake about 20 minutes, or until brown and crisp.


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