Thoughts On Stuff

All families, I think, have those meals that are quitessential. For my
family, one of those meals is meat pie. It’s a leftover-made meal,
made from last night’s roast and potatoes.

For my sister and I, it was a vegetarian, from-scratch, need-to-make-
gravy version. I roasted vegetables, and made the pastry crust. Then I
made a roux, and added miso paste. It made a rich gravy.

Since my sis is off onions and garlic (lots of sulphur makes baby
gassy), I was worried that it would be bland.

Luckily, our family’s recipe IS bland, so it tasted juuuuust right.

Savory Meat Pie

Saute in hot fat…
1/4 c. chopped onion
2 T. chopped green pepper

Combine in 2 qt. baking dish with…
2 c. diced cooked meat (beef, lamb, veal from leftover roast)
2 c. diced cooked vegetables (fresh or leftover, such as carrots, celery, peas, corn, turnips, parsnips)
1 1/2 to 2 c. well seasoned gravy thinned with milk or stock

Heat in hot oven (425 degrees) for 15 min.

Cover with … Golden Pastry
Have mixture hot when topping goes on to insure a thouroughly baked top crust.
Sift together 1 c. flour, 1 T. sugar, 1.2 tsp. salt. Cut in 6 T. butter. Mix 1 egg yolk, 1 1/2 T. lemon juice, 1 T. water. Blend into dry ingredients. Dough will be soft. Chill several hours or overnight in refrigerator. Roll out on lightly floured board.

Cut slits in top for steam to escape. Bake until golden brown.

Temp: 425
Time: Bake about 20 min.
Amount: 6 servings

This entry was posted on Sunday, October 5th, 2008 at 6:54 pm and is filed under Bucket Of Sunshine. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.