1 1/2 lbs. extra lean ground beef
3/4 lbs. ground lean fresh pork or calf
2 lg. onions, chopped
1 bunch green onion tops, chopped
2 lg. garlic, minced
2 eggs
2 slices white bread
Seasoned salt
White pepper
Ground nutmeg
1 pkg. Pepperidge Farm frozen puff-pastry (no substitute) 2 sheets
3 tsp. butter

Melt butter in skillet. Saute onions and garlic. Add onion tops and saute until tender. In a large bowl, mix ground beef, seasoned to taste. Add other spices. Add lightly beaten eggs (reserve 1 tablespoon to brush on top of pastry before baking).

Soak bread in a little hot water. Remove bread from water, pressing out some of the excess water. Add bread and sauteed ingredients to meat mixture. Mix thoroughly. Refrigerate.

Defrost puff pastry sheets as recommended. Roll out on floured board. Place 1 sheet on baking pan. Add meat mixture. Brush edges of dough with reserved egg. Roll out second sheet and cover meat mixture. Press dough together and fold remaining dough under. Brush top with remaining egg and punch 6 to 8 holes in top of pastry.

Preheat oven to 325 degrees. Place in middle of rack and bake 1 hour and 15 minutes. Enjoy with salad or vegetables.