Sunday Pies
Posted
Mon, 04/14/08
Yesterday I threw together another recipe "on the fly." Beef and chicken pot pies from scratch are always the best as the cook is able to control portions. Store-bought pies are usually filled with vegetables and very little meat, which I find irritating because we all know it's just filler and saving the food company money in the long run as they gouge you at the check-stand.
Rather than use beef or chicken, however, I opted to prepare my pot pies with meat balls. Yes, I said meatballs. The pies were delicious, so I've listed the recipe (s) below.
Meatball Pot Pies
22 pre-cooked frozen meatballs, cut in half
Crust:
In a skillet, sauté sliced carrot and cubed potato in olive oil; cook until tender. Add halved meatballs, peas, salt, black pepper, Lawry's and parsley. Mix well. Stir in the beef gravy. Simmer the mixture for about five to seven minutes; remove from heat.
Crust: In a bowl, mix ingredients until a soft dough forms. Roll out on a cutting board, using additional Bisquick or Jiffy if necessary to prevent sticking. Cut into shapes to fit three small aluminum pie tins; coat tins with non-stick cooking spray. Fit the pie crust dough into each tin, shaping up the sides. Bake the tins and dough for about ten minutes at 350-degrees F; set aside to cool.
Spoon the meat mixture into pie tins, filling about 3/4 full. Place the top portion of the dough over the pie, cut away excess, and pinch to the edges to make the top crust. Using a fork, poke holes in the center of the crust and brush with a beaten egg. Bake at 375-degrees F for about fifteen to twenty minutes, or until pie crust is golden. Allow to cool before serving as the filling will be very hot.
I used three small aluminum pie tins, which I first sprayed with nonstick cooking spray. I fit the pie crust dough into each tin, shaping up the sides. I baked the tins and dough for about ten minutes at 350-degres F, then set them aside to cool.
No side dishes for this meal because it has it all: meat, vegetables, starch and "bread." Quite lovely and something I will definitely prepare again, maybe with several variations.
No pictures this time, sorry. I repeat: I'm a terrible food photographer.
Tags: Entrees
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