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1993-01-18
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Date: 16 May 90 14:39:23 GMT
From: esquire!groll@cmcl2.nyu.edu (Jayne Gordon Groll)
Subject: Meat Pies
For the person looking for a meat recipe for an unbaked pie crust, here's
a great recipe for a Canadian meat (beef or pork) pie. Serve it with a
tossed green salad and a glass of Beaujolais.
CANADIAN MEAT PIE
(TOURTIERE)
_I_N_G_R_E_D_I_E_N_T_S_:
Crust: Filling:
2 2/3 cup flour 2 Tb butter 1/4 tsp pepper
2 tsps. salt 3/4 cup minced onion 3/4 cup water
1 cup shortening 1/2 tsp thyme 1/4 cup parsley
6 TB ice water 1/2 tsp allspice 1 egg beaten with
1 1/2 lbs ground beef 1 TB water
1 tsp salt 6 slices Swiss Cheese
_P_R_E_P_A_R_A_T_I_O_N_:
Crust:
In a large mixing bowl, combine flour and salt. With a pastry blender
(or two knives), cut in shortening until mixture resembles coarse meal.
Sprinkle with ice water and pat into a ball. Halve dough and shape
each half into a ball. Cover with wax paper and refrigerate for
one hour.
Filling:
Melt butter in a medium skillet over a medium heat. Add onion and cook
for two minutes, stirring often. Add thyme and allspice and cook for
two minutes longer, stirring constantly. Add ground beef, salt, pepper
and water. Simmer for 30 minutes, stirring often. Remove pan from
heat and refrigerate for one hour.
Preheat oven to 425 degrees. Line a 9 inch pie pan with one-half of
the pie crust. Stir parsley into cooled meat mixture and spoon
evenly into the crust. Brush crust edge with egg mixture. Roll out
top crust and fit loosely over filling, pressing edges together.
Brush top crust with egg mixture. Puncture top crust with a fork
to vent.
Bake pie at 425 degrees for 10 minutes. Reduce oven to 350 degrees and
bake for 40 minutes or until crust is golden. Top with swiss cheese and
bake for 5 additional minutes. Remove from oven and wait 5 minutes before
slicing. Serves 6.
_S_E_R_V_I_N_G_ _S_U_G_G_E_S_T_I_O_N_S_:
Serve with soup and tossed green salad.
_L_E_F_T_O_V_E_R_S:
Leftovers should be refrigerated and reheated in a warm (300 degree) oven.