Meat Pies

Saute onion and ground beef. Drain off any excess liquid and/or fat when meat has browned and onions are translucent. Add undiluted tomato soup, and green beans and season to taste. When the mixture has heated through, remove from heat and set aside. Prepare pie pastry and lay the bottom crust in a Pyrex pie pan. Pierce with a fork. Add filling (you'll probably have a little left) and put top crust on. Cover edges of top crust with foil to prevent over baking. Bake at 350 degrees F until top of pie is light golden brown. Remove foil from the edges and continue baking until the edges have the same nice color. Remove and let the pie set for a few minutes before serving. Variation 1 large recipe plain French bread, done to "dough" stage in a bread maker 3/4 lb lean ground sirloin 1 onion 1 to 2 cloves garlic, smashed 1 can stewed tomatoes with liquid, Ro-Tel or fresh tomatoes and Anaheim chilis 1 can French cut green beans, drained or whatever fresh veggies are in season If using pie crust, prepare as above. If using bread dough, let rise a second time outside the bread maker, then divide into six equal pieces. Roll one piece into a rough circle, spoon filling into middle, and crimp closed. Repeat five more times. Bake as directed for regular pies, but skip the foil crust guards and keep a close eye on the pies. They take less time. Serve right out of the oven, with plenty of disclaimers about blowing on hot food before we eat it! These are sublime! NOTE: With extra pie crust or bread dough, roll out thinly, dot with butter, sprinkle with cinnamon, fresh grated nutmeg, and sugar; roll up, slice, and bake for dessert.