Beef Pastries

  • 1 cream cheese (8 oz.), softened
  • 1 1/2 cups flour
  • 1/2 cup (1 stick) butter or margarine, softened
  • 2 eggs
  • 1/2 lb. ground beef
  • 1 medium onion, diced
  • 1/4 cup water
  • 1/4 cup sour cream
  • 3 TBS sweet pickle relish
  • 1/2 tsp. salt
  • 1/2 tsp. dill
  • 1/8 tsp. black pepper

In a medium bowl, knead cream cheese, flour and butter or margarine until smooth. Shape dough into a ball; wrap in plastic wrap or foil; refrigerate until chilled, about 1 hour. Meanwhile, hard cook 1 egg; chop. In a 10 inch skillet over high heat, cook ground beef and onion until meat is browned and all pan juices evaporate. Remove skillet from heat; stir in water, sour cream, pickle relish, salt, dill, pepper and chopped egg. On a floured surface, with floured rolling pin, roll half of dough 1/8 inch thick. With floured 2 3/4 inch round cookie cutter, cut out 20 dough circles. Repeat with remaining dough and trimmings to make about 50 dough circles in all. Place a teaspoon of meat mixture on one-half of each dough circle. In a cup, with fork, beat egg; brush edges of dough circle with some egg; fold dough over filling. With fork firmly press edges together to seal; prick tops; brush with remaining egg. Place pastries on ungreased cookie sheet, about 1 inch apart. If not serving right away, cover with foil and refrigerate. About 25 minutes before serving, preheat oven to 425 degrees. Bake pastries 10 minutes or until golden. Serve hot.