Ingredients
1/2 lb ground beef [lean]
2 eggs [hard cooked & finely chopped]
1/4 cup borden sour cream
1 tbsp parsley [chopped]
1 tsp beef bouillon (wylers or
1 steero)
1 package (11oz) pie crust mix
Directions
(Pre-heat oven to 400ø)
1) In a med. bowl, combine all of the ingredients except the pie
crust mix; Mix well... 2) Prepare the pie crust mix as package
directs, and divide dough in half. Then on a floured surface, roll
out « the dough to 10" x 13" rectangle, 1/8" thick; then cut into 20
2«" squares. Spoon 1 heaping teaspoon of meat mixture into center of
each square and fold as desired... 3)
Repeat step # 2) with the remaining dough and meat mixture... 4)
Place all of the pies on an ungreased cookie sheet 1" apart and bake
12 to 15 min. or `til lightly browned... 5) Serve hot and refrigerate
the leftovers...
Source: the "Hurry Up Hamburger Recipes" cookbook Submitted by Fred
Goslin in Watertown NY on Cyberealm Bbs, home of KookNet at (315)
786-1120
Servings: 40 appetizers
Mini Meat Pies Recipe brought to you by Recipe Ideas
Categories: Meat; Pie
The History of Recipes
Recipes as an idea can be found far back into the distant past, at least as far back as the Egypt of the Pharoahs, and possibly even further than that. Having said that, sadly, these old cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to historians are some ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Later on, in The time of the romans 25BC a roman called Apicius created a few documents detailing recipes cooked by wealthy Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, main meal and afters, something we still use today. He also informs us how the ancient chefs were skilled in the use of many spices, including a few that are still present in modern kitchens for example bay, mint and parsley. Moving our culinary historical trip onwards, we find two recipe books published in the 14th Century ; one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these books have no connection with the curry that is familiar to us all today, but instead descriptions of the types of meals prepared by the cooks of the nobility of that time. Later on, in the 15th century, people returning from the crusades brought us many foods and spices from the holy lands, such as basil and coriander. These new spices and herbs created an explosion in manuscripts on cooking, most of which are kept safe in academic collections. When we get to the 20th century, cookbooks were in great demand, as a result of better eduction, people having more spare time and having more money. The TV revolution gave us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Mini Meat Pies recipe.
