Steak and onion pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Flour |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Paprika |
| dash | Ground ginger | |
| dash | Ground allspice | |
| 1 | cup | Flour |
| ½ | teaspoon | Salt |
| ⅓ | cup | Shortening |
| 1 | pounds | Round steak, cut into cubes |
| 2 | tablespoons | Cooking oil |
| 1 | cup | Sliced onions |
| 2 | cups | Diced peeled potatoes |
| 2 | cups | Water |
| 3 | tablespoons | Cold water |
| 1 | each | Egg, beaten |
Directions
FILLING
PASTRY
Filling: Combine flour, salt, pepper, paprika, ginger, and allspice.
Coat meat cubes; reserve remaining flour mixture. In a skillet, heat oil over medium-high heat. Brown meat on all sides. Add onions; cook until tender. Stir in reserved flour mixture. Add potatoes and water; bring to a boil. Reduce heat and simmer 20 minutes or until potatoes are almost tender. Pastry: Combine flour and salt. Cut in shortening. Add water and carefully shape into a ball. Roll out crust to fit a 10" pie plate. Spoon meat filling into the pie plate and top with crust. Seal and flute edges. Brush crust with egg.
Bake at 450 degrees for 20-25 minutes or until golden. Serve immediately. Serves: 6 From: Reminisce Magazine, March/April 1992 Posted by: Debbie Carlson - Recipe Exchange Submitted By DEBBIE CARLSON On 11-23-94