Meatball pie (country woman)

6 servings

Ingredients

Quantity Ingredient
1 pounds Ground beef
¾ cup Soft bread crumbs
¼ cup Chopped onions
2 tablespoons Minced fresh parsley
1 teaspoon Salt
½ teaspoon Dried marjoram
⅛ teaspoon Pepper
¼ cup Milk
1 Egg, lightly beaten
1 can (14 1/2 oz) stewed tomatoes
1 tablespoon Cornstarch
2 teaspoons Beef bouillon granules
1 cup Frozen peas
1 cup Sliced carrots, cooked
2⅔ cup Flour
½ teaspoon Salt
1 cup Shortening
7 tablespoons To 8 Tb. Ice water
Half-and-Half Cream,optional

Directions

CRUST

: In a bowl, combine the first 9 ingredients; mix well (mixture will be soft). Divide into fourths; shape each portion into 12 small meatballs. Brown meatballs, a few at a time, in a large skillet; drain and set aside.

: Drain tomatoes, reserving liquid. Combine liquid with cornstarch; pour into the skillet. Add tomatoes and bouillon; bring to a boil over medium heat, stirring constantly. Stir in peas and carrots. Remove from heat and set aside.

: CRUST: Combine flour and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball.

: On a lightly floured surface, roll half of dough to fit a 10 inch pie plate. Place in ungreased plate; add meatballs. Spoon tomato mixture over top. Roll remaining pastry to fit top of pie.

Place over filling; seal and flute edges.

: Cut vents in top crust. Brush with cream. Bake at 400 degrees for 45-50 minutes or until golden brown. If needed, cover edges with foil for the last 10 minutes to prevent overbrowning. Let stand for 10 minutes before cutting.

: Country Woman magazine, Sept/Oct 1995. Recipe by Susan Keith.

: Typos by Sandi Cutright, 11-95.

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