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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Taking the time to make the savory crust makes all the difference in this hearty meat pie. Ingredients:
3 cups flour, all purpose |
2 tablespoons dried onion flakes |
1 teaspoon salt |
1 teaspoon sugar |
1/4 teaspoon fresh ground black pepper |
1/2 cup butter |
1/2 cup shortening, such as crisco |
1 egg, beaten |
6 -8 tablespoons cold water |
1 tablespoon milk (for eggwash) |
1 egg, beaten (for eggwash) |
2 cups mushrooms, sliced |
1 cup onion, chopped |
2 lbs ground beef |
1 cup fresh parsley, chopped |
1/2 cup breadcrumbs |
8 ounces cream cheese |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon thyme leaves |
Directions:
1. In large skillet, cook beef, mushrooms, and onions until beef is browned.
2. Drain off fat, and add remaining Stroganoff ingredients, cooking over medium heat until cream cheese is melted.
3. In bowl, stir together flour, dried onion flakes, salt, sugar, and pepper.
4. Cut in butter and shortening until mixture is crumbly.
5. With a fork, add egg and enough water until flour is moistened.
6. Divide dough in half.
7. On floured surface, roll dough into two 14 inch squares.
8. Place one square into a 9 inch by 9 inch baking dish, trimming edges to 1/2 inch from rim of dish.
9. Fill dough with Stroganoff ingredients and top with remaining dough square.
10. Trim top crust to 1/2 inch from rim of dish, then roll both edges of dough under to form a rim inside of the baking dish.
11. Crimp edges of dough and cut vent holes into surface of the pie.
12. Mix egg wash ingredients together and brush over top and edges of the pie.
13. Bake at 375 degrees for 35 to 45 minutes, or until crust is golden brown.
14. Let stand for 5 minutes before serving.
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