Meat pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Flour, all-purpose |
| 1 | teaspoon | Salt |
| ½ | cup | Broth, beef |
| 2 | cups | Flour, all-purpose |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Salt |
| 3 | cups | Beef; cooked, cubed |
| ½ | cup | Onion; chopped |
| 10 | ounces | Vegetables, mixed; thawed |
| ⅓ | cup | Oil, salad |
| ⅔ | cup | Milk |
Directions
PASTRY
Combine flour, salt, and beef broth; add beef and place in a 1-½ or 2-quart baking dish. Stir in vegetables and cover with pastry.
Cut vent in pastry and bake at 350 degrees for 30 to 35 minutes or until pie is browned and vegetables are done.
If dish is to be frozen, do not bake; wrap securely and freeze. To serve, bake (while frozen) at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake an additional 35 minutes or until the pasty is browned and vegetables are done.
Pastry: Combine flour, baking powder, and salt. Blend in salad oil with fork or pastry blender. Add milk; mix until dough forms. Gently knead on lightly floured board 15 to 20 times. Roll out or pat to ⅛" thickness.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-30-94
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