Ingredients: |
Ingredients: 1 lb ground beef
3/4 c soft beef crumbs
1/4 c chopped onion
2 tbsp minced fresh parsley
1 tsp salt
1/2 tsp dried marjoram
1/8 tsp pepper
1/4 c milk
1 egg, lightly beaten
1 can (14-1/2 oz) stewed tomatoes
1 tbsp cornstarch
2 tsp beef bouillon granules
1 c frozen peas
1 c sliced carrots, cooked
1 c country style hashbrowns
CRUST
2 2/3 c flour
1/2 tsp salt
1 c shortening
7-8 tbsp ice water
Half-and-half cream
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Directions: |
Directions:Combine first 9 ingredients. Divide into fourths, shape each portion into 12 small meatballs. Brown a few at time, drain, set aside.
Drain tomatoes, reserving liquid. Combine the liquid with cornstarch, pour into the skillet. Add tomatoes and bouillon, bring to a boil over medium heat, stirring constantly. Stir in peas, carrots and potatoes. Remove from heat and set aside.
CRUST
Combine flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Add water, 1 tbsp at a time, tossing lightly with a fork until dough forms a ball. On a lightly floured surface, roll half of dough to fit a 10-inch pie plate.
Place in ungreased plate, add meatballs, spoon tomato mixture over top. Roll remaining pastry to fit top of pie. Place over filling, seal and flute edges. Cut vents in top crust. Brush with cream.
Bake at 400º for 45-50 minutes or until golden brown. Let stand for 10 minutes before cutting. |
This recipe for Meatball Pie is from