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POT PIE 5 Tbsp. vegetable oil 2 lb. stew beef, cut into 1/2-inch cubes 2 Tbsp. all-purpose flour 1 medium onion, chopped 1/2 garlic clove, minced 4 cubes (or packets) beef bouillon 6 c. water 3/4 tsp. salt 1/2 tsp. Worcestershire sauce 1/4 tsp. black pepper 1 1/2 c. peeled potatoes, cut into 1/4-inch chunks 1 c. peeled carrots, cut into 1/2-inch chunks 1 c. frozen peas Heat oil in 6 quart pot. Dredge beef cubes with flour and brown a few cubes at a time in hot oil. Remove and set aside as they brown. Add onion and garlic to pan drippings and cook, stirring occasionally, until onion is translucent (trans- parent). Stir in bouillon and water, then all other ingredi- ents except vegetables; cover, and heat to boiling. Reduce heat to constant simmer and cook about 1 1/2 hours, stirring occasionally. Add potatoes and carrots; cover and simmer 20 minutes. Stir in frozen peas; cover and simmer about 8 min- utes. Taste meat and vegetables, if not tender, continue simmering until tender. Fill eight 5 x 1 1/4-inch aluminum foil tart pans with 3/4-cup of filling mixture. Cover with pie crust; dust crust with flour, and prick with fork. Pies may now be frozen in individual freezer bags or boxes. Before baking, preheat oven to 450 degrees. Center frozen pie(s) on cookie sheet and bake 40 minutes or until crust is golden brown. Note: For an exceptional pie crust for your pot pies, see also Pot Pie Crust recipe. Here is the recipe used to prepare the home-style beef pot pie which has been judged Excellent, the world over. A moderately experienced cook should be able to prepare 8 pies in about 3 hours. The ingredients cost us 47 cents per 8 ounce pie. Pot Pie Crust: 2 c. sifted all-purpose flour 1 tsp. salt 2/3 c. vegetable shortening (not oil) 6 Tbsp. water Sift flour and salt into 4 quart bowl. Cut shortening in with two knives until particles are about the size of corn kernels. Sprinkle water over flour, 1 tablespoon at a time, and stir with fork until dough is moist but not sticky. Gather dough together, lift out, and press into a ball. Divide dough-ball into eight pieces. Roll each piece between two sheets of waxed paper until about 1/2-inch larger than the diameter of top of foil pans. Yield: This recipe will yield crust for eight pot pies. Clean-up is quick and easy. To compliment our famous Pot Pie recipe, here is our tasty crust that you'll enjoy every time. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |