Recipe

Step 1: To make filling, in a large nonstick skillet over medium-high heat, cook beef, breaking up meat, for 3-4 minutes or until no longer pink and most of the juices have evaporated (drain off any excess if necessary). Stir in cornstarch and garlic; cook, stirring, until any remaining moisture is absorbed. Stir in green onions, soy sauce, vinegar, thyme, allspice, ginger, salt, pepper, nutmeg and hot sauce. Let cool completely.

Step 2: To make pastry, blend flour, sugar and salt in food processor. Pulse in shortening until crumbly. Cover and process, while adding chicken stock through feed tube, just until soft dough forms. Transfer dough to floured work surface; form into smooth disc. (If dough is too soft to roll out, wrap and refrigerate until chilled.) Roll out to 1/8″ thickness. Cut out 3″ circles, reserving scraps. Place rounded tsp of beef filling on each circle. Brush water around edges; fold dough over filling to make turnovers, crimping edges to seal. Brush with beaten egg. Gather and re-roll scraps to make about 30 crescents.

Step 3: To freeze, place in single layer on waxed paper or parchment-lined baking sheet until frozen solid; transfer to plastic freezer containers (they do not have to be in a single layer at this point).

Step 4: To bake from frozen, place on ungreased baking sheets and bake in preheated 350°F oven for 30 minutes until golden.

Makes about 30 crescents