2 lbs. ground beef
2 bunches fresh thyme
1 tsp. paprika
1/2 loaf French style bread
1/2 tsp. Accent
2 oz. escallion (1 stalk)
2 sm. hot peppers or dried Tabasco pepper to taste
1 tsp. salt

Grind escallion and hot peppers in a mincing mill. Add to ground beef with salt. Place meat in a saucepan making a well in the center into which you place the thyme. Cook without adding any water or fat until the meat has lots its broth and only a certain amount of oil remains. Pour off excess oil.

While meat is being cooked, pour sufficient cold water over bread in a saucepan to cover and soak for a few minutes, then squeeze dry, saving the water. Pass the bread through a mincing mill and return the ground bread to the water with thyme and cook until bread is dry. Combine meat and cooked bread. Add paprika in sufficient quantity to color meat and cook together for a further 20 minutes. Add Accent. Remove from heat. Cool. Fill pastry, circle fold over, crimp edges and bake.

Use any non-flaky pastry recipe and roll out into circles.