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Beef Pie (USDA)
Recipe By : Freezing Combination Main Dishes (Robinson & Fulton, 1973)
Serving Size : 24 Preparation Time :0:00
Categories : Freezes Well USDA
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----- FILLING -----
3 cups onions -- quartered
2 cups boiling water
1/2 cup butter, margarine -- or beef drippings
1 cup unsifted flour
1 tablespoon salt
1/4 teaspoon pepper
1 1/2 quarts onion cooking liquid and water
1 teaspoon gravy seasoning -- optional
20 ounces frozen green peas
3 1/4 pounds cooked beef -- diced (2 1/2 quarts)
----- CRUST -----
2 cups unsifted flour
1 teaspoon salt
3/4 cup margarine
1/4 cup cold water
1 teaspoon poppy seeds -- optional
Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings or
one-fourth of the recipe. Do not line pans for food to be served without
freezing.
FILLING: Cook onions in boiling water until tender. Drain; save cooking
liquid. Melt fat. Stir in 1 cup flour, salt, and pepper. Add enough
water to the reserved onion cooking liquid to make 1 1/2 quarts. Stir in
onion cooking liquid and water slowly. Add gravy seasoning, if desired.
Cook until thickened, stirring constantly. Pour gravy over onions, peas,
and beef. Mix gently. Pour one-fourth of mixture into each baking pan.
Spread evenly to avoid air pockets.
CRUST: Mix flour and salt. Mix in margarine only until mixture is crumbly.
Add cold water and mix lightly. Divide dough into four parts. Roll each
part out on lightly floured surface into an 8x8-inch square. Fit over
filling in pans. Sprinkle with poppy seeds, if desired, using 1/4 teaspoon
per pan.
TO SERVE WITHOUT FREEZING: Preheat oven to 450B0 F. (hot). Bake 45
minutes or until crust is lightly browned.
TO FREEZE: Cool for 30 minutes at room temperature. Complete wrapping by
pulling paper up over top of food. Put edges of wrap together and fold
several times so paper lies directly on top of food. Fold ends of freezer
wrap over the top and seal with freezer tape. Label with name of food,
date of freezing, and last date the food should be used for best eating
quality (about 6 months). Freeze immediately for 10 to 12 hours before
removing packages from the pans.
TO HEAT FROZEN PIE: Preheat oven to 450B0 F. (hot). Remove freezer wrap.
Place food in baking pan. Bake 1 hour or until filling is bubbly at edges,
crust is lightly browned, and food is hot in center.
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NOTES : This recipe is for 24 servings (about 2/3 cup filling each).
Directions are given for dividing the prepared food into four parts of six
servings each. One part may be completely cooked and served at the time of
preparation. The remaining parts may be frozen.
"Freezing Combination Main Dishes" by Meredith Robinson and Lois Fulton
(Consumer and Food Economics Institute, Agriculture Research Service) USDA
Home and Garden Bulletin No. 40, 1973 (Stock Number 0100-02712).
MasterCook electronic format by Rosie Winters.
Nutr. Assoc. : 0 0 0 2394 0 0 0 1582 0 0 0 0 0 0 0 0 0
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