Miniature Meat Pies



1 lb. ground beef
1/2 c. ketchup
2 Tbsp. onion soup mix

Dough:

3 c. flour
1-2 Tbsp. sesame seeds, optional
1 tsp. sea salt
1 c. shortening
3/4 c. shredded cheddar cheese
3/4 c. evaporated milk
1 Tbsp. Apple Cider Vinegar

In a large skillet, cook beef over medium heat until no longer pink; drain. Sit rin ketchup and soup mix; set aside. In a large bowl, combine the flour, sesame seeds if desired and salt. Cut in shortening and cheese until crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in half; roll out 1/8 inch thickness. Cut with a lightly floured 2 1/2 inch round cutter. Place half of the circles on ungreased baking sheets. Top each with a rounded Tbsp. of beef mixture; top with remaining circles. Moisten edges with water and press with a fork to seal. Cut a slit in the top of each. Bake at 425* for 12-16 minutes or until golden brown. Serve immediately; or cool, then wrap each in plastic wrap and place in a freezer bag. Seal and freeze for up to 3 months.

To use frozen pies: Unwrap and place on an ungreased baking sheet. Bake at 425* for 14-16 minutes or until heated through.