Show Tasty Meat I Pasties Aid Slim SIim Purse I By LUCILE HARRIS No matter whether one calls calLs' then them meat turnovers meat pies mca inca pockets or meat pastries or or whether one makes or deep fat tat fries them meat pastries are superb The Thi cooks of nearly every nation have havi l some such r recipe to offer and cad each ono one seems just a little better than thai the other However the recipes all have havi about the same underlying principles pies ples for lor they all aU use some type o a of meat mixture as a filling Tilling for their favorite pastry pastry pastry-be be it puff putt paste biscuit dough regular pastry o 01 or orsome some other othe similar mixture Easy on Budget The most common pastries in the th United States are those made with witha a meat and vegetable combination used as a filling ruling for a regular pastry The pastry is made with lard as a e ash sh shortening for lard has proven itself to have the greatest shortening powers of f any of ot th the plastic fats faU used in cooking while the filling g I Imade is made from the less demanded cuts cuU of ot meat meat sometimes meat sometimes times leftovers and anc sometimes uncooked meats The less less' demanded cuts cuts' of oj meat meal are j just st as flavorful as the ones ones in Iii ingre gre greater ter demand and when properly cooked by moist heat cookery they are tender and appetizing If It you buy meat especially for pastries instead of ot using leftovers or trimmings from Sundays Sunday's roast select meat from the neck shank or oi chuck of beef bee or from the shoulder shoulder shoulder der breast or shank of of- lamb and have your retailer grind it The grinding will break all aU connective tissue issue into small bits so that the finished product will be tender If II you ou buy with care you can cnn very successfully us use e the less demanded cuts and make them as demanded as Is the so SOl called caned choice ones Perhaps it would be interesting to tory try ry a recipe for pastries from Chile It t Is unusually tempting Meat l Pasties From Chile I One pound ground be beef t 1 small smal onion nion 1 tablespoon flour 2 hard cooked eggs eggs- cup c p raisins 1 cup I meat reat stock mixed herbs paprika Sprinkle ground meat with parIka pa pa paprika rIka and brown in a hot skillet t. t Add the finely minced onion a a little mixed nixed herbs flour and meat stock Let simmer until cooked then let cool Roll pastry into thin sheets he the size of ot a small plate On half halt halff af ot f t the e pastry rounds spread meat mixture together with a slice of lard hard cooked egg and a few raisins Vet Wet the edges edges' of ot the the thep p pastry st y and void told over Fry in hot lard or bake baken In n the oven A slightly different kind of ot meat pastry astry is the following but it is none ione the less tempting One pound r round una steak cut In cubes 1 potato diced 2 carrots sliced diced 1 small onion cut fine salt md and pepper Make enough pie paste for tor two crus rusts Line a pie plate and fill with the lie diced meat potato carr carrots ts and arid onion anion Lay the other ther crust on top Lad and squeeze the e edges together Make dake a few gashes in th the crust to illow the steam to escape escape Bake Ina in a 3 L hot oven for 35 minutes until both neat meat and crust are done 1 Still another type of pasty makes males ise use of ot a biscuit dough with a meat illing tilling Meat Filling One half cup cooked beet beef chopped 14 cup cooked veal shopped hopped lh 6 cup cooked spinach hopped chopped 2 tablespoons grated Par- Par cheese 1 small onion chopped fine 14 V cup melted butter alt salt and pepper cayenne Combine chopped meats and spinach spinach spin spin- ach with cheese and let s stand nd Fry onion In butter until onion is light yellow chow v and soft Blend all Ingredients ingredients together and spread d on biscuit tough dough which has been rol rolled d thin toIl Roll and cut in one to two-Inch two Bake Balte in a hot oven until the biscuit dough is done Pork hock 2 to 3 pounds 2 tablespoons table- table spoons flour 2 tablespoons lard 1 mall small head cauliflower 2 cups tomatoes toma- toma toes Des oes 3 peppercorns few grains thyme byrne salt and pepper pepper baking powder pow- pow der biscuits Have the meat cut into small pieces dredge with flour and brown brownn brownin I in n hot lard Cover with hot water and ind let simmer for one hour Add seasonings and tomato pulp If not 1 thick hick enough thicken with flour nixed mixed to a paste with cold water Parboil the cauliflower Put the meat neat mixture in a baking dish to together to- to o- o ether gether with the cauliflower separated separated sepa sepa- rated into flowerets Cover with ith powder biscuits Bake in hot veil oven degrees degrees' F. F until biscuits ar ire Lre a done ne about 15 minutes |