1/2 lb. lean ground beef
1 tbsp. onion flavor instant bouillon or 3 onion flavor bouillon cubes
2 hard cooked eggs, finely chopped
1/4 c. sour cream
1 tbsp. chopped parsley
1 (11 oz.) pkg. pie crust mix

In small skillet, cook meat and bouillon until meat browns and bouillon is dissolved. In medium bowl, mix meat, eggs, sour cream and parsley; set aside.

Prepare pie crust, mix according to package directions. Divide dough in half. Roll out on floured surface 1/8 inch thick; cut into 2 1/2 inch squares. Place 1 heaping teaspoon of meat mixture in center of each square. Fold 2 opposite corners to center; press dough together or fold squares as desired.

Repeat with remaining dough and meat mixture. Bake in preheated 400 degree oven for 12-15 minutes or until lightly browned. Serve hot. Makes about 3 1/2 dozen.