12 oz Lean ground lamb or

-ground beef 1 md Onion, chopped

3/4 ts Worcestershire sauce

Salt, freshly ground pepper 2 tb Beef broth or stock

Pastry for double-crust pie 1 Egg white, frothed lightly

-with a fork 1. Cook meat until it is no longer pink; drain thoroughly and add onion,

Worcestershire sauce, salt, pepper and just enough stock or broth to moisten the mixture. 2. Heat oven to 350 degrees. Roll pastry on a floured board to a 1/8-inch

thickness. Cut into rounds; depending on preference, they can be from 3 to 6 inches in diameter.

3. Spoon filling onto the bottom half of each circle; fold over and crimp

edges tightly. Brush lightly with egg white and cut three slashes in top of each. 4. Place on flat baking sheet. Bake until golden, 30 to 35 minutes. Serve

hot Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking