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In skillet, cook beef, mushrooms and onion till meat no longer pink, drain. Stir in next eight ingredients.
Bring to boil. Reduce heat and simmer uncovered for 20-30 min.
Meanwhile, combine flour, sugar and salt in bowl. Cut in butter until crumbly. Gradually add water, tossing
with a fork until dough forms a ball. Divide into fourths; flatten each portion into a circle. Wrap in
plastic wrap.
Refrigerate for 30 min.
Line 2 - 9 inch pie plates with pastry. Divide beef mixture between crusts. Roll out remaining pastry
to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in top.
Bake at 400* for 20 min. Reduce heat to 375*, bake 30-35 min. longer until golden brown. Let stand 10-15
min. before cutting. Yield: 2 pies (6-8 servings each).
P.S. I was a little intimidated by having to make two pies for my family of 4...but it was easier than
having to divide cans of stuff to split recipe. So this, alone, was our meal. We actually ate 1 1/2 pies
for our supper! And my husband liked it enough he was glad we had some leftover! Can easily be warmed
for lunch the next day. I had even thought of freezing one of the pies before baking for dinner another
day. Very tasty and packed with lots of veggies (the kids didn't even notice!).
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