RECIPE - Meat pies

Another recipe from the Personal Record & Autobiography of Arick Kezerian (daughter of Nishan Krikor Sherinian).

"Meat Pies, or Salmagon, the old country style

Make a biscuit dough with a little shortening, salt, little baking powder. Cut them the size of an egg; there might be a dozen or a dozen and a half.

Now mix:

1 pound of ground beef
2 large onions, chopped
1 quart of tomatoes or less
1 tsp of salt
1/2 tsp of pepper, black
2 tsp of parsley, if dry; if fresh, use 4 tbsp

Garlic always is good with this if desired; the garlic has to be ground fine or chopped fine.

Take each dough, flatten it with a rolling pin to about the size of a pie plate, the bottom part. Now take a tbsp of the mixture, spread it over the dough, which is already place in the pie plate. You may bake 3 or 4 of these at a time; it all depends on the size of the oven. 375 or 400 degrees. They should be done in 1/2 hr, or when brown. This is always good with a cup of postum [coffee substitute] or fruit."