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Entree: Beef Pot Pie II




Source of Recipe


cuppylicious


List of Ingredients




1 lb beef, cubed
1 medium onion, sliced or diced
1 medium-large potato, cubed and cooked (about 1 cup)
1 carrot, sliced or diced (optional)
1/2 cup of peas (optional)
1 1/2 cups beef broth (about 1 can)
3 T olive oil
3 T flour
1 T seasonings (3 tsps, any way you like it)*
Pie dough for 2 crust pie**

Recipe



In a small dish or plastic bag, mix flour and seasonings. Coat beef cubes in flour mixture.

In a skillet, cook beef and onion in oil until beef is browned and onion is tender. Add broth to the skillet. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Uncover; stir in any remaining vegetables. Cook until heated through.

Spoon meat mixture into a greased 9-in. pie plate or 4-cup baking dish and cover with pastry dough. Be sure to make a slit in the top to release steam. OR – Spread half your pastry dough across a pie plate for the bottom crust, spoon mix on top, and cover with remaining dough (or cheese or mashed potatoes or breadcrumbs or crackers).

Bake at 375 degrees F for 35-40 minutes or until pastry is lightly browned on edges. If you’re doing a bottom crust and a top crust (pot pie!), increase bake time to 1 hour.

Let cool 10-20 minutes before serving.

*Today I’m using Durkee chicken seasonings. If you don’t already have a “mixed” seasoning, you could try salt (1 tsp), black pepper (1 tsp), paprika (1/2 tsp), garlic powder (1/2 tsp). Or make up your own; you just want a 1:3 ratio of seasoning to flour.

**DOUGH

Empanada Dough I
cuppy | Print This Recipe
From the folks over at Kraft Food & Family.

2 cups flour
1 tsp. salt
1 tsp. baking powder
1/2 cup lard
1/2 cup water

COMBINE flour, salt and baking powder in large bowl. Cut in lard with pastry blender or two knives until mixture resembles coarse crumbs. Gradually add water, stirring until mixture forms a ball.

PLACE dough on lightly floured surface; knead 5 min. or until smooth and pliable.

WRAP tightly; set aside while preparing empanada filling.

How to Make Sweet Empanada Dough
Prepare as directed, substituting 1/2 cup sugar for the 1 tsp. salt.

Make Ahead
Prepare dough as directed. Wrap tightly and refrigerate up to 2 days. Remove from refrigerator about 30 min. before using. Let stand, covered, at room temperature until ready to use as directed.