Mr. Big Food made an adjustment to the recipe. Rather than making individual little pies, he used a tube of Pillsbury crescent rolls spread out on a baking sheet and then rolled the whole thing up like a jelly roll. Worked out beautifully and took ever so much less time.
- 1 recipe pie crust
- 1 egg beaten well
- 2 C cooked meat chicken, or shrimp, minced fine
- 1 onion chopped fine
- 2 Tbsp chopped parsley
- 2 Tbsp chopped green onion tops
- Few drops Tabasco
- Salt to taste
- Deep hot fat if deep frying rissoles
- Combine meat, onion, parsley, green onion tops, Tabasco, and salt, and mix thoroughly with beaten egg. Roll out pastry, cut into desired shapes, place 1 tablespoon filling mixture on cut pastry, top with like pastry cut, and seal edges by dampening lower cut with water and pressing with fork dipped in flour to seal. Continue until pastry and filling are all used. Fry in deep hot fat (375o) until golden brown or bake at 400o in oven for 15 minutes.