| How To Cook: |
|
|
1. Combine the meat, pineapple, onion and tomato sauce, season with salt and pepper and cook over a low heat until the meat changes color.
|
2. Cook the potatoes, drain, mash and mix with the butter, flour, parsley and beaten egg.
|
3. Turn on to a floured board, roll out ¼ inch thick and cut into 3-inch squares.
|
4. Place a spoonful of meat mixture on each square, moisten the edges and fold over; press the edges lightly with a fork.
|
5. Place on a greased baking tray and brush with the remaining egg mixture.
|
6. Bake in a moderately hot oven (425°F) for 15-20 minutes.
|
7. Serve piping hot.
|
|
