Yield: 1 servings
Measure | Ingredient |
---|---|
¼ cup | Flour |
2 teaspoons | Salt |
½ teaspoon | Pepper |
½ teaspoon | Paprika |
\N dash | Ground ginger |
\N 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 |
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