Kerry's meat pie
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Kerry's meat pie
  Meat    Pie  
Last updated 6/12/2012 12:46:08 AM. Recipe ID 6256. Report a problem with this recipe.
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      Title: Kerry's meat pie
 Categories: Meats
      Yield: 4 Servings
 
MMMMM---------------------------PASTRY--------------------------------
    1/4 lb Butter
    3/4 c  Flour, white
    3/4 c  Flour, self-raising
           Water, ice cold

MMMMM--------------------------FILLING-------------------------------
      2 lb Lamb or beef
           -(pre-cooked cubes)
      2 md Brown onions
    1/4 c  Seasoned flour
           -(flour with basil,
           -oregano and pepper)
    1/2 lb Mushrooms
      6    Tomatoes
      1    Capsicum (green pepper),
           -sliced
      1 c  Bread crumbs
    1/2 c  Tomato sauce
 
  MAKE PASTRY:  Cut butter and flour with two knives until mixture
  contains particles the size of small peas. Sprinkle with cold water
  until pastry clings together. Shape into ball and place in
  refrigerator for 1/2 hour.
  
  Roll out to cover pie dish (about 8 inch).  Leave enough pastry for a
  top. Pre-bake the pie shell for 10 minutes at 350 degrees F. To
  prevent crust walls from collapsing, fill with dry beans for the
  first five minutes.
  
  MAKE THE FILLING:  fry onions and meat, continuing until onion is
  lightly browned.  Add flour mix, sliced tomatoes, sliced capsicum,
  tomato sauce and bread crumbs to pan. Continue until capsicum is
  softened. Add mushrooms and fry for 1 minute more.
  
  Place the fried mix into the pre-baked pie shell, cover with pastry
  lid and cook in moderate oven for 20 minutes. Serve hot .
  
  NOTES:
  
  *  Australian baked meat pie -- This recipe is an original creation
  of my wife, Kerry.
  
  : Difficulty:  moderate.
  : Time:  30 minutes preparation, 30 minutes cooking and cooling.
  : Precision:  measure the ingredients.
  
  : Michael Gigante
  : Royal Melbourne Institute of Technology, Melbourne Vic., Australia
  : seismo!munnari!cidam.oz!mg
  : mg%cidam.oz@seismo.css.gov  -or- mg%cidam.oz@australia (CSNET)
  
  : 




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Recipe ID 6256 (Apr 03, 2005)

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