Meat: Beef Pot Pie
Source of Recipe
The Once A Month Cooking Club
List of Ingredients
Filling:
2 Pound Stew beef
2 Tablespoon Flour
1 Medium Onion
1/2 Clove Garlic (or 1 tsp. garlic
5 Tablespoon Vegetable oil
4 Cup Beef bouillon
6 Cup Water
3/4 Teaspoon Salt
1/2 Teaspoon Worcestershire sauce
1/4 Teaspoon Black pepper
Medium Potatoes
1 Cup Carrots
1 Cup Frozen peas ----crust---- 2 Cup Flour, sifted
1 Teaspoon Salt
2/3 Cup Vegetable shortening (not oi
6 Tablespoon Water
Recipe
This recipe makes eight pies and can be doubled.
Filling Cut stew beef into 1/2-inch cubes. Dice the onion and mince
the
garlic.
Heat oil in a pot large enough to contain all ingredients, including
the
water. While it heats, coat beef with flour. Brown beef a few pieces
at a
time, removing each piece as it browns.
Add onion and garlic to pan drippings and cook, stirring
occasionally, until
the onion starts to turn transparent.
Add water and bouillon, then all other ingredients except the
vegetables.
Cover and heat to boiling. Reduce heat to a slow simmer and allow to
cook
around 1 1/2 hours, stirring occasionally.
While this cooks, chop potatoes and carrots into 1/4-1/2-inch chunks.
At the
end of the simmering time, stir in these ingredients and simmer 20
minutes
more. Add peas and simmer 7 minutes more. Check beef and vegetables
for
tenderness and simmer longer if necessary.
CRUST:
Sift flour and salt into a 4-quart bowl. Cut in the shortening with a
pastry
cutter or two knives until reduced to pieces about the size of peas.
Sprinkle water over the flour, one tbsp. at a time, and stir in. Stop
when
dough is moist but not sticky.
Gather dough into a ball and divide into 8 pieces.
Assembling the pies:
Obtain 8 aluminum foil tart pans (they specify 5 inches in diameter
and 1
1/4 inches tall; this size doesn't seem to be available any more).
Divide
the filling evenly among the pans; each pan should end up not quite
full
(chunks of food can stick up a bit above the top).
For each pie, roll out a piece of dough between two sheets of wax
paper
until it just covers the top of the pan. Peel it out of the waxed
paper,
place it on top of the pan, and pinch the crust around the edges so
that it
adheres. Punch a few holes in the center with a fork and lightly dust
with
flour.
Place each pan in a freezer bag and freeze.
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Cooking a pie:
Preheat oven to 450 degrees.
Place still-frozen pie(s) on a cookie sheet and bake 40-45 minutes or
until
crust is well browned.
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