1/2 lb. lean ground beef
1/4 lb. bacon, diced
1 onion, chopped
1/2 lb. mushrooms, chopped
1 tbsp. tomato paste
1 tsp. dried thyme leaves
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 c. sour cream
1 egg
2 tbsp. milk

FLAKY BUTTER PASTRY:

3 c. all-purpose flour
1 c. butter
1 egg
1 tbsp. lemon juice
4 tbsp. ice water

Measure flour into bowl. Cut in butter until mixture resembles coarse crumbs. Mix egg and lemon juice with ice water; sprinkle over flour mixture. Toss with fork until dough gathers into a ball. If necessary, add more ice water, 1 tablespoon at a time. Chill, if desired, to make handling easier.

Crumble beef and set aside. In heavy skillet, brown bacon until crisp. Pour off drippings; add onion and beef. Saute 3 to 4 minutes, until meat has lost its pinkness. Add mushrooms and cook until liquid is absorbed. Stir in tomato paste, thyme, salt, pepper and sour cream. Remove from heat and cool.

Prepare pastry. Roll out to about 1/4-inch thickness. Cut out 4-inch rounds. Fill each with a rounded tablespoon of beef filling. Fold pastry over filling. Place on ungreased baking sheet, pressing edges together with fork. Prick tops with tines of fork. Brush with mixture of egg and milk.

Bake at 400 degrees for 12 to 15 minutes or until pies are evenly golden. Serve hot, cooled to room temperature or chill and reheat for serving later. Makes 2 dozen.