2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
6 tbsp. shortening
1 egg yolk, slightly beaten
1/3 c. milk

Sift dry ingredients; add shortening and mix thoroughly with a fork. Add egg to milk; add to dry mixture to make soft dough. Turn out on a floured board and toss lightly until the outside looks smooth. Roll out half the dough, 1/8 inch thick; cut into circles (about 9 inches). Fit each into muffin pans and fill with the corned beef mixture. Fold edges of the pastry over to the center and pinch together to seal top. Repeat with remaining dough and bake in a hot oven at 425 degrees for about 20 minutes.

FILLING:

2 tbsp. butter
1/4 c. chopped onion
2 tbsp. flour
1 1/4 c. cooked corned beef, cut in pieces
1 1/2 c. canned tomatoes
Few grains black pepper

Melt butter. Add onions and cook slowly until soft. Add flour; stir until well blended. Add remaining ingredients; bring to a boil; stirring constantly until thick and smooth; let simmer about 10 minutes.