1 lb. ground beef
2 hard cooked eggs, chopped
1 medium onion, chopped
1 tbsp. bacon or salt pork drippings
1 (10 oz.) can broth
1/4 tsp. each thyme and oregano
2 tsp. fresh parsley, chopped
4 cloves fresh garlic, thinly sliced
3/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. garlic powder
2 tbsp. all-purpose flour
2 tbsp. red wine
Pastry for two crust pie

Prepare pie crust in advance and refrigerate. Allow to come to room temperature for 20 minutes before attempting to roll out. Or use prepared pie dough.

Sauté onion in bacon drippings (you can substitute olive oil if you're watching your cholesterol).

Add ground beef and cook until lightly browned. Add thinly sliced (or chopped) garlic and other herbs and wine. Sprinkle with flour (Wondra flour works well here). Add broth and simmer 10 minutes. Add the chopped egg and allow mixture to cool.

Roll pie dough out into 6-inch circles. Put 3 tablespoons of the meat mixture onto one side of the circle, fold pastry over the meat and pinch sides together forming a half circle. Moisten edges of the dough before sealing with a little water.

Fry turnovers in deep shortening or salad oil heated to 360°F a few at a time for about 3 minutes until golden. Add a little water to the remaining meat mixture. Heat and stir until a sauce-like consistency and serve over the pies.

Makes 6 servings.

Submitted by: CM