• DOUGH:
• 2 (8 oz.) pkgs. cream
• cheese, softened
• 1 lb. butter, softened
• 4 Cups flour
• FILLING:
• 1 lb. lean ground beef
• 1 pkg. dry onion soup mix
• 1 (10 3/4 oz. can) cream
• of mushroom soup

1. In medium bowl, combine cream cheese, butter and
2. flour until thorooughlyblended.
3. Wrap in plastic wrap; refrigerate untilchilled. Heat oven to 400 degrees.
4. In smallskillet, brown beef.
5. Stir in onion soup mix andmushroom soup; set aside.
6. On lightly floured cloth,roll out dough.
7. With a round cutter, cut into 3-inchcircles (or something closeto this size).
8. Place 1/2 tsp. filling on half ofeach circle; fold over other half.
9. Press edge with fork to seal.
10. Place on ungreased cookie sheet.
11. Bake about 15 minutes.
12. Yield: 75 - 100 appetizers
13. Tip: pasties can be frozen
14. before or after baking.
15. You can add other ingredients
16. such as cubed carrot or
17. cubed potatoe (I love the
18. potatoe) and also whole
19. kernel corn. Keep in mind
20. you still have to be able
21. to form the pasty

When I was a young girl my family went on a trip to Michigan. It was then that I had my first pasty. And now I can pass this great recipe on to you.