IRISH MEAT PIES

1 pound lean ground beef                                                                                                                  

1 tube Bob Evans original sausage                                                                                        

Olive oil for saute. 

Celery salt and Pepper to taste

1 cup minced onion                                                                                                        

2 cloves mince garlic

1/2  teaspoon red pepper flakes (more if you like things hot)

1/2 teaspoon savory

1/4 teaspoon ground mustard

1/4 teaspoon parsley

1 cup beef stock
1/4 tsp ground cloves

Dashes of Worcestershire

1/2 cup bread crumbs

Enough pie crust dough for two pies

1 to 2 egg whites for basting the crust

Saute onion and garlic in olive oil.
Add the sausage, ground beef, seasonings and stock, cook
over low heat for about two hours. Stirring frequently and adding more stock if needed. When the meat mixture is cooked, drain and add the bread crumbs. Stir several times until it is a somewhat dry mixture.

Set the meat mixture aside.

Pre‑heat oven to 400 degrees.

Cut each pie crust into fourths. 
You can make them smaller for appetizers. 

Spoon meat mixture onto each cut piece of pie crust. 
Add shredded cheese if you like. 

Fold pastry half over and seal edges with a fork, to give it fluted edges. Cut two slits in the top.

Freeze any leftover meat mixture in a zip‑loc bag for future use.

Baste a bit of egg white on each meat pie to give it a glaze.

Bake for about twenty minutes, or until pastry crust is golden brown.

Serve with salad and beef gravy for dipping.