Meat Rolls

Roger Cosgrove

1 lb. ground beef, pork or venison or a mixture of

1 small onion (finely chopped) or ½ tsp onion salt

1 clove of garlic (pressed) or chopped very small or 1 tsp Epicure Roasted Garlic Seasoning

½ tsp salt

¼ tsp cayenne pepper

1 tsp Old Bay Seasoning or other favourite

½ cups chicken stock

¾ Tbs corn starch

2 pie crusts to make 4 Half moon shaped pies.

Break meat into small pieces, add spices, stir and place into a a 2 litre Pyrex measuring cup. Cook in microwave for 5 minutes, stirring occasionally to keep meat from clumping.

Add corn starch to chicken broth and whisk until smooth.

Drain grease from meat and add corn starch mixture and return to microwave and cook for about a minute more until it thickens.

Roll out a ball of pastry about the size of a mandarin orange. Roll and shape to get a 7 inch diameter. Mound the meat up a little off centre about an inch of pastry showing, on one side and about 3 inches on the other side. Wet the outer ½ inch of the pastry and fold over to make a seam. Pinch and crimp the edges to seal the pastry.

Brush the top with cream, if you like the crust a little shinier and make a few slits in the crust. Place on a stone wear pan.

Bake at 400° F for 15 minutes then at 350° F for 30 minutes until crust is nicely browned.

Serve hot. Leftovers can be refrigerated over night and reheated in microwave, or oven. Pie will have more flavour the next day.

Serve with tomato relish. Next day microwave individual pies for about 2 minutes. Freezes well.

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