Page 16 - zontacookbook1985

Miniature Meat Pies

3 C. flour 2 large egg yolks, lightly beaten
1½ t. salt ½ C. cold beer
1 ¼ C. shortening
Filling:
3½ lbs. beef, 1 large clove garlic, minced
cut into ¾" cubes ¼ t. thyme, crushed
2 T butter or margarine 1 ½ C. carrots, cut into 1" strips
1 T. salt 2 C. zucchini, sliced
¼ t. pepper 3 small onions, cut into rings
21/3 C. beer 3 T flour
Pies.

In a large bowl, combine flour and salt. Cut in shortening ( using a pastry
blender or two knives) until mixture resembles coarse meal. Add egg yolks
and beer Toss mixture lightly to form a dough. Shape into a ball. Wrap in foil
or waxed paper and chill. Divide pastry into 12 equal portions. On a slightly
floured board, roll each portion into a circle about 1/s" thick. Divide filling
(recipe follows) amongst 12 portions of dough. Place filling in center; fold
dough over and seal edges. Cut vents in top of dough. Bake at 425° for 20
minutes, or until crust is golden brown.
Filling:
Brown beef in butter in a large heavy saucepan or dutch oven. Season with
salt and pepper Add 2 cups beer, garlic and thyme. Cover and simmer 1
hour Add carrots; cook 15 minutes. Add zucchini and onion. Cook until meat
and veggies are tender Blend remaining 1/a cup beer into flour until smooth,
gradually add to rest of ingredients. Cook and stir until smooth and
thickened. Remove from heat.
- Jami Kennedy
:Bacon Stick- Ups

½ C. American or cheddar cheese, ½ t. onion salt
shredded ¼ t. seasoned salt
6 slices bacon, cooked and 2 C. packaged biscuit mix
crumbled 3 T. bacon drippings

Stir cheese, bacon and salts into dry biscuit mix. Make dough according to
package directions. Knead dough as directed for rolled biscuits. Roll to a
6Xl0" rectangle shape. Cut into strips 10 inches long by one inch wide. Cut
each long strip crosswise into thirds to make 18 sticks. Place one inch apart
on an ungreased baking dish and bake for 10 minutes at 450°
- Jo Anne Darcy
-10-