Post by MarieAlice on Apr 17, 2003 9:33:45 GMT -6
Meatball Pie
1 pound ground beef
3/4 cup soft bread crumbs
1/4 cup chopped onion
2 TBS minced fresh parsley
1 tsp salt
1/2 tsp dried marjoram
1/8 tsp pepper
1/4 cup milk
1 egg lightly beaten
1 can (14 1/2 oz) stewed tomatoes
1 TBS cornstarch
2 tsp instant beef bouillon granules
1 cup frozen peas
1 cup sliced carrots, cooked
CRUST:
2 2/3 cups flour
1/2 tsp salt
1 cup shortening
7 to 8 TBS ice water
half and half cream
In bowl, combine first nine ingredients; mix well. (mixture will be soft) Divide into fourths. Shape each portion into 12 small meatballs. Brown a few at a time in a large skillet, drain and set aside. Drain tomatoes, reserving liquid. Combine the liquid with cornstarch and pour into 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.
For crust, combine flour and salt in a bowl. Cut in shortening until crumbly. Add water 1 TBS at a time, tossing lightly with a fork until dough forms a ball. Roll half of dough on a lightly floured board to fitl a 10 inch pie plate. Place in pie plate. Add meatballs. Pour sauce over all. Roll remaining pastry to fit on top. Place over filling; seal and flute edges. Cut vents in top. Brush with cream. Bake at 400*F for 45-50 minutes til golden brown. If needed cover edges with foil to prevent over browning. Let stand 10 minutes before cutting. Serves 6
1 pound ground beef
3/4 cup soft bread crumbs
1/4 cup chopped onion
2 TBS minced fresh parsley
1 tsp salt
1/2 tsp dried marjoram
1/8 tsp pepper
1/4 cup milk
1 egg lightly beaten
1 can (14 1/2 oz) stewed tomatoes
1 TBS cornstarch
2 tsp instant beef bouillon granules
1 cup frozen peas
1 cup sliced carrots, cooked
CRUST:
2 2/3 cups flour
1/2 tsp salt
1 cup shortening
7 to 8 TBS ice water
half and half cream
In bowl, combine first nine ingredients; mix well. (mixture will be soft) Divide into fourths. Shape each portion into 12 small meatballs. Brown a few at a time in a large skillet, drain and set aside. Drain tomatoes, reserving liquid. Combine the liquid with cornstarch and pour into 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.
For crust, combine flour and salt in a bowl. Cut in shortening until crumbly. Add water 1 TBS at a time, tossing lightly with a fork until dough forms a ball. Roll half of dough on a lightly floured board to fitl a 10 inch pie plate. Place in pie plate. Add meatballs. Pour sauce over all. Roll remaining pastry to fit on top. Place over filling; seal and flute edges. Cut vents in top. Brush with cream. Bake at 400*F for 45-50 minutes til golden brown. If needed cover edges with foil to prevent over browning. Let stand 10 minutes before cutting. Serves 6