1 tbsp. butter
1/2 c. finely chopped onion
1/2 c. ground beef (1/4 lb.)
2 tbsp. chopped parsley
1/2 tsp. salt
1/8 tsp. nutmeg
1 hard cooked egg, finely chopped

PASTRY:

2 (8 oz.) pkgs. refrigerated crescent rolls
1 egg yolk
1 tbsp. water

Melt butter. Saute onion about 5 minutes. Add ground beef and saute 3 to 4 minutes until all pink disappears, breaking up any large pieces. Stir in parsley, salt, and nutmeg. Remove from pan, draining excess liquid. Cool 5 minutes. Add hard cooked egg. Divide crescent rolls into 16 triangles as marked. Place 1 tablespoon mixture in center of each triangle. Brush all edges with water. Pinch each one together to enclose meat mixture. Brush with a little egg yolk beaten with 1 tablespoon water. Bake at 375 degrees for 20 minutes or until golden brown.