Recipe - Meat Pasties Wapple Relish

D/L My Cozy Kitchen BBS
One fourth pound Ground beef
2 teaspoon Celery; chop fine
1 teaspoon Dry mustard
1 cup Fresh bread crumbs
One fourth pound Ground pork
2 teaspoon Onion; chop fine
One half teaspoon Poultry seasoning
One fourth cup Beef broth
2 lg Eggs

Pastry Crust Mix for a 9 inch double crust pie or 1 pound prepared puff
pastry Egg washoptional, recipe follows Apple Relishrecipe follows In
medium size skillet, saute pork, beef, onion, and celery until meat is
cooked throughout. Stir in poultry seasoning and mustard. Gradually stir in
broth and bread crumbs. Set aside to cool. Beat eggs until frothy. Fold
into meat mixture. Set aside. Heat oven to 350 F. Roll out pastry to make a
20 by 10 inch rectangle. Cut into eight 5" squares. Divide meat mixture
onto pastry squares using about One half cup on each. Moisten edges of pastry and
fold over to make triangles. Press edges with tines of a fork to seal.
Place on ungreased rimmed baking sheet; cut several slashes in top, or cut
a hole with a small cookie cutter. Brush with egg wash, if desired. Bake
until pastry is golden brownabout 25 to 30 minutes. Serve with apple
relish. EGG WASH:In a small bowl, beat together 1 egg and 1 teaspoon water. Use
to glaze pastries. APPLE RELISH: Quarter and seed a large red apple; cut
into eights. Quarter and seed a large unpeeled orange; cut into eighths.
Quarter and seed a large unpeeled orange; cut into eighths. In the
container of a food processor, or with a grinder, finely chop apple and
orange together. Fold in 1 tablespoon sugar. Serve with meat pasties.
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 20,
1998