Preparation time: 30 minutes
Cooking time: 35 minutes
Yield: 8 to 16 pastries
12 ounces lean ground lamb or ground beef
1 medium onion, chopped
3/4 teaspoon Worcestershire sauce
Salt, freshly ground pepper to taste
1-2 tablespoons beef broth or stock
Pastry for a double-crust pie
1 egg white, frothed lightly with a fork
1. Cook meat until it is no longer pink; drain thoroughly and add onion, Worcestershire sauce, salt, pepper and just enough stock or broth to moisten the mixture.
2. Heat oven to 350 degrees. Roll pastry on a floured board to a 1/8-inch thickness. Cut into rounds; depending on preference, they can be from 3 to 6 inches in diameter.
3. Spoon filling onto the bottom half of each circle; fold over and crimp edges tightly. Brush lightly with egg white and cut three slashes in top of each.
4. Place on flat baking sheet. Bake until golden, 30 to 35 minutes. Serve hot