MEAT PIES

1 lb. lamb or lean ground beef
2 med. onions, finely chopped
½ c. pine nuts
1/8 tsp. cinnamon (optional)
Salt and pepper to taste

Thoroughly mix filling ingredients. Prepare Basic Bread Dough recipe (below). Roll each ball of dough as for a thick pie crust and cut into 3- to 4- inch rounds. Re-roll leftover pieces. Place a Tbs. of filling on the rounds and spread to within ½ inch of the edges. Pull up dough around the meat to form a triangle. Try to keep edges dry as you press the pie closed so it will not open during baking. Cover bottom of tray with oil or parchment paper. Place pies in rows and bake. Bake at 400°F. for about 20 minutes or until golden brown. Brush on melted butter after baking. Yield approximately 20-25 pies.

Meat pies may be transferred to another pan, cooled, covered with plastic wrap and aluminum and frozen. They can later be defrosted and popped into a microwave or oven for reheating.

Optional Ingredients for Filling

SPINACH PIE
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