• 4 boxes puff pastry sheets

• Filling:
• 1/2 lb lean ground beef
• 1/2 cup chopped onion
• 3 Tbsp chopped green bell pepper
• salt, pepper to taste
• 1 1/2 tsp garlic powder
• 3 Tbsp chili powder
• 1 Tbsp Worcestershire
• 1/2 cup tomato paste

1. Brown beef in skillet.
2. Add onion and bell pepper and cook till tender.
3. Add remaining ingredients and simmer 10 minutes longer.
4. Open sheets of puff pastry onto floured board, one at a time. Roll as thinly as possible. Cut with round biscuit cutter.
5. Place a small spoonful of filling on round. Moisten edges with water, fold over and press with fork.
6. Bake on lightly sprayed cookie sheets 12-15 minutes at 350°. (Bottom should be golden brown.)

These may be frozen before baking. If so, allow 30 minutes thawing time, and cook about 5 minutes longer.

Makes approximately 5 1/2 dozen small meat pies.

(Cotton)