California Bite Tarts
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
rich pie pastry for 2-crust pie
1 1/2 lbs ground leftover roast beef
1 cp seedless raisins, soaked and drained
3 hard-cooked eggs, grated
1/2 cp sliced ripe olives
1 tbsp prepared mustard
mayonnaise or sour cream
1 - Prepare pastry ahead of time and chill.
2 - Combint beef, raisins, eggs, olives, and mustard.
3 - Moisten with enough mayonnaise or sour cream to hold together.
4 - Start oven at moderate (350 degrees F.).
5 - Lightly grease a baking sheet.
6 - Dust with flour.
7 - Roll out pastry in a sheet about 1/4 inch thick.
8 - Cut in 2 1/2 inch rounds.
9 - Add a spoonful of meat mixture to each round.
10 - Moisten edge and fold over to make half moon shape.
11 - Press edges together with fork.
12 - Prick top with fork.
13 - Place on prepared baking sheet.
14 - Turn oven to hot (450 degrees F.).
15 - Bake 10 minutes, or until pastry is golden.
16 - Lower oven temperature to moderate (350 degrees F.) again and continue baking another 5 minutes.
17 - These tiny pastries should be golden brown.
18 - Serve hot or cold.
Makes 24 or more.
One of the best "finger" appetizers you can serve with champagne,
fruit juice, any before-dinner drink. QAlso a fine idea with salad, soup,
or for the buffet table when the main dish is creamed sea food or