leftover - Beef Potpie w/Onion Pastry
Source of Recipe
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Recipe Link: http://www.cdkitchen.com/recipes/recs/440/Beef-Potpie-in-Onion-Pastry116045.shtml leftover - Beef Potpie w/Onion Pastry
for filling:
1/4 cup chopped onion
1/4 cup chopped sweet green bell pepper
1/4 cup chopped sweet red bell pepper
2 cloves garlic, minced
1 Tablespoon vegetable oil
3 cups cubed cooked roast beef
2 cups frozen cubed hash brown potatoes
1 can cream of celery or mushroom soup, undiluted
1 package (10 ounce size) frozen corn
1, 4 1/2 ounce jar sliced mushrooms, drained
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1 dash pepper
for Onion Pastry:
2 1/2 cups all purpose flour
1 1/4 teaspoon salt
1 cup butter flavored vegetable shortening
4 teaspoons freshly grated onion
5 Tablespoons cold water
for filling:
In a large skillet, saute the onion, peppers and garlic in oil for 3 minutes.
Stir in the beef, potatoes, soup, corn, mushrooms, Worcestershire sauce, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
for onion pastry:
Combine flour and salt in a large bowl.
Cut in shortening until crumbly; sprinkle with onion.
Gradually add water, tossing with a fork until dough forms a ball.
Divide dough in half so that one ball is slightly larger than the other.
On a lightly floured surface, roll out larger ball to fit a 9 inch deep dish pie plate.
Transfer pastry to plate, trim even with edge.
Add filling and roll out remaining pastry to fit top of pie.
Place over filling. Trim, seal and flute edges. Cut slits in top.
Bake at 375 degrees for 45 to 50 minutes or until filling is bubbly and crust is golden brown.
Makes 6 servings.
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