2 C. Flour
1 tsp Salt
2 T. Poppy Seeds
2/3 C. Lard Approx 6 T Cold water
Cut Lard into flour and salt with a pastry cutter or food processor. Add poppy seeds, and then mix in enough water to form a ball.
1 lb. Ground Beef
¼ C. Finely Chopped Onion
½ tsp Salt
1/8 tsp Pepper
½ tsp Accent
Whole Can of Cream of Chicken Soup, split
This has become an old family recipe given to us by our neighbor and the best of friends Grace Streb of Crystal Lake, IL. Originally we made little turnovers. Lots of pastry and a little meat! When I started using it for a main course at breakfast I tried it a variety of ways. The photo above was in a tart pan and I decorated it with pastry leaves. The photo below I used a pizza stone and wrapped the edges up and around the beef and finished off the center with hearts. It is a little too much meat if you put it in a pie shell with a top. A ramekin would work for dinner but probably too much for breakfast. You figure out what works best for your family!
Brown beef and onion, drain. Add seasonings and half of soup. Mix well. Roll out pastry into a circle. Cut with knife into 8 triangles. Place 1/8 of mixture on the center of each piece of dough. Bring up the pointed tip of dough to almost the top outer edge, then flip up side flaps and pinch seams together. Bake at 425 degrees for 20 to 25 minutes. Heat remaining cream of chicken soup and dilute with a little water or half and half to form a thick pour-able sauce. Garnish top of turnovers when done baking with the sauce and serve. These can be made and frozen ahead of time. Bake the quantity that you need frozen at 425 for about 45 minutes. Makes a great main course at breakfast also.
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