• 2 cups flour
  • ½ lb. butter
  • 1 lb. ground beef
  • 1 large onion, chopped
  • 1 teaspoon flour
  • 2 tablespoon sour cream
  • 2 hard cooked eggs
  • Salt and pepper
  • ½ cup water


Cut butter into flour, bind with sour cream. Gather dough into ball and roll on floured board. Take 2 tablespoons cold butter and cut into very small bits. Scatter the bits over the rolled out dough and fold into three thicknesses. Roll out again and fold in 3, press down and wrap the dough in wax paper. Store in refrigerator for two hours or longer until ready to bake. Roll pastry just once this time to desired thickness and use immediately. Use following for filling:

Brown beef in butter. Saute onion to a golden brown. Chop eggs and mix lightly. Season. Stir flour into drippings left from browning beef. Add water to make thin brown gravy. Pour over meat and cool it thoroughly. Put small mounds of filling on rounds of pastry, seal edges with milk and bake in 450° oven for 20 minutes. Serve them on toothpicks with Martinis sometime. You will like them.