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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Dorothea Coe, Port Angeles, Washington Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
2 teaspoons salt |
1/2 teaspoon pepper |
1/2 teaspoon paprika |
dash ground ginger |
dash ground allspice |
1 pound beef top round steak |
2 tablespoons vegetable oil |
1 cup sliced onion |
2 cups diced peeled potatoes |
2 cups water |
pastry: |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/3 cup shortening |
3 tablespoons cold water |
1 egg, lightly beaten |
Directions:
1. In a large resealable plastic bag, combine the flour, salt, pepper, paprika, ginger and allspice; set aside 2 tablespoons. Add meat to
2. bag; seal and toss to coat.
3. In a large skillet, cook meat and onions in oil over medium-high heat until meat is no longer pink and onions are tender. Gradually stir in reserved flour mixture. Add potatoes and water; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are crisp-tender.
4. Meanwhile, for pastry, in a large bowl, combine flour and salt. Cut in shortening. Gradually add water, tossing with a fork until dough forms a ball.
5. Divide pastry in half so that one ball is slightly larger than the other. On a lightly floured surface, roll out larger ball to fit a 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
6. Brush top with egg. Bake at 450° for 20-25 minutes or until golden brown. Serve immediately. Yield: 6 servings.
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