Meatball Pie (country Woman) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Ground beef,
3/4 cup: Soft bread crumbs,
1/4 cup: Chopped onions,
2 tbsp: 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 tbsp: Cornstarch,
2 tsp: Beef bouillon granules,
1 cup: Frozen peas,
1 cup: Sliced carrots, cooked
CRUST
2 2/3 cup: Flour,
1/2 tsp: Salt,
1 cup: Shortening,
7 tbsp: To 8 Tb. Ice water,
Half-and-Half Cream, optional
Directions:
: 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.
Source from luhu.jp
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.
Source from luhu.jp