Originally Posted by Raspberrymocha55
Oh yum! Haven't made them in a while. Do you make them in traditional pockets or in a 9x13 with the crust on top?
I make them traditionally, with the side seam, and divided with desert in 1/3 and main filling in 2/3rds, with a divider between made from a thin wall of pastie dough. Dinner and desert in one delicious pastie.
My though for a ground beef idea, curried beef in fried won ton wrapper.
Brown ground beef with curry powder. Add a little milk, and cornstarch to make a thick curried beef gravy. Put a bit of the mixture into a wonton wrapper and fold all sides inward. Fry until golden brown. Sprinkle on a bit of cumin and red pepper. Serve hot with tzaziki sauce.
Seeeeeeya; Chief Longwind of the North