Brighten your morning with tasty packets of dill-seasoned meat and cheese. For a handy shape, fold each square in half to create a rectangular turnover.
- Pastry for Single-Crust Pie
- 2 tablespoons finely chopped onion
- 1 tablespoon margarine or butter
- 1 beaten egg
- 1 cup shredded cheddar cheese
- 1 cup finely chopped fully cooked ham (5 ounces)
- 2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill weed
- 1/8 teaspoon pepper
- Dash garlic powder
Companion recipe: Basic Pie Pastry
Prepare the pastry as directed, except roll the dough into a 15 x 10-inch rectangle. Cut into six 5-inch squares. Cover the dough with plastic wrap and set aside.
In a small saucepan, cook the onion in hot margarine or butter till tender but not brown. In a medium mixing bowl, combine the egg, cheese, ham, dill, pepper and garlic powder; stir in onion mixture. Spoon about 1/3 cup of the filling onto each pastry square. Moisten the edges of pastry with a little water. Fold each pastry square in half, sealing the edges well by pressing with the tines of a fork. Place on an ungreased baking sheet. Prick tops. Brush lightly with milk.
Bake in a preheated 375 degrees F oven about 30 minutes, or till golden. Let stand for 10 minutes before serving.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
497 calories; 33g total fat; 73mg cholesterol; 636mg sodium; 33g carbohydrates; 1g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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