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Kathy's Meat Pie
- Makes: 8 servings
- Yield: 1 pie
- Prep 40 mins
- Cook 25 mins
- Cool 15 mins
- Bake 50 mins
Ingredients
-
1
small
onion, chopped
-
2
teaspoons
butter
-
1
pound
extra-lean ground beef
-
1/2
pound
lean ground pork
-
1 1/2
cups
torn white bread
-
1 1/2
cups
water
-
1/2
teaspoon
ground cinnamon
-
1/4
teaspoon
ground allspice
-
1/2
teaspoon
salt
-
1/4
teaspoon
ground nutmeg
-
1/8
teaspoon
ground black pepper
-
1
cloves
garlic, minced
-
1
Pastry for Double Crust Pie or 1, 15-oz. package rolled refrigerated unbaked pie crust (2 crusts) (recipe below)
-
Ketchup, barbecue sauce, and/or light dairy sour cream (optional)
Directions
- In a large skillet cook onion in hot butter over medium heat 4 minutes or until tender. Crumble meat and add to skillet. Add bread and water; bring to boiling. Simmer, uncovered, for 20 minutes, stirring occasionally. Stir in spices and garlic. Simmer, uncovered, 5 to 8 minutes more or until thick.
- Cool about 20 minutes, stirring occasionally. Meanwhile prepare and roll out Pastry for Double-Crust Pie. Line a 9-inch pie plate with one pastry circle. Transfer meat mixture to the pastry-lined pie plate. Cut slits in the remaining pastry circle. Place pastry circle on filling and seal. Crimp edge as desired.
- Bake in a 350 degree F oven for 50 to 55 minutes or until golden. Cool on wire rack 15 minutes before serving. If you like, serve with ketchup, barbecue sauce, and/or dairy sour cream. Makes 1 pie (8 servings)
Pastry for Double-Crust Pie
Ingredients
- 2 1/2
cups
all-purpose flour
- 1
tablespoon
salt
- 1/2
cup
shortening
- 1/4
cup
butter, cut up, or shortening
- 1/2 - 2/3
cup
ice water
Directions
- In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide dough in half. Shape each portion into a ball.
Nutrition Facts
(Kathy's Meat Pie)
Servings Per Recipe 8, Folate (µg) 89, fiber (g) 2, Cobalamin (Vit. B12) (µg) 1, sugar (g) 1, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 54, sat. fat (g) 9, calcium (mg) 30, Monosaturated fat (g) 7, Polyunsaturated fat (g) 4, iron (mg) 4, Fat, total (g) 23, vit. C (mg) 1, vit. A (IU) 194, carb. (g) 36, Potassium (mg) 272, Riboflavin (mg) 0, pro. (g) 17, sodium (mg) 589, Thiamin (mg) 0, Trans fatty acid (g) 2, cal. (kcal) 424