Every once in awhile I'm pleasantly surprised by my own cooking. This is one of those times. This will take some work, but the results are hearty and fit to feed a large group. Plus, leftovers are excellent. A tender pie crust, packed with cheesy ground beef. Serve with a collection of condiments: horseradish, mustard, sauerkraut, ketchup, or whatever you have on hand.
What you will need
3/4 cup butter
1 1/2 cups cake or pastry flour
1/8 tsp salt
1/4 cup Milk
1 Tbsp Olive Oil
1 Yellow Onion
2 Tbsp Tomato Paste
1 cup Cream
6 oz. grated Mozzarella
1 lb Ground Beef
⅛ tsp Salt
Pepper(Nutritional facts 272 calories, 17.69 g fat, 16.27 g carbohydrates, 13.16 g protein, 46 mg cholesterol, 207 mg sodium)
How to cook
You can use a store bought pie dough or even crescent roll dough here with good results, but this pie dough is easy and amazing when done properly. The trick is to keep everything cold. Combine the flour and salt. Cut in the butter. Add the milk and knead until a dough is formed. For more detail, click through to the full recipe.
Homemade Pie Crust Without Shortening
This is the pie dough recipe I use. It's soft and flaky and wonderful, but it does take a little practice to get it right. There's a little restaurant in Pescadero, CA. that's been around for a long time. They make an olallieberry pie that is easily my favorite pie of all time. Olallieberries are relatively uncommon, but you can find them seasonally in Northern California. The berries at Duarte's come right out of their backyard. I did a little research and found this recipe.
Slice off the stem tip of the onion, then slice in half through the root end. Peel off the skin and slice into rainbows.
In a heavy skillet, heat some oil over medium-low heat until the oil begins to shimmer. Add the sliced onion. Stir frequently over heat until the onions are tender and beginning to brown.
Stir in the tomato paste.
Add the worcestershire sauce.
Add the ground beef. Break it apart and let it cook through.
Stir in the cream.
Season with salt and pepper. Transfer the gorund beef to a mixing bowl to cool slightly.
Stir in about 3/4 of the grated cheese. I like to set aside a little cheese as a topper, but it's not crucial.
Stir in the dijon mustard. Double check the seasoning, and Set the filling aside while you prepare the pie dough, which should be chilled at this point.
Preheat oven to 350°F
Preheat oven to 350°F
Roll the cold dough out to about 15" in diameter, 1/4" thick. It will be hard to roll at first, but as soon as that butter warms up, the dough will get very soft, so work quick here.
Drape the dough over a 9" pie plate and press it down against the edges evenly. Trim the excess dough.
Spoon the filling into the pie dough and sprea it out evenly.
If you remembered to reserve some cheese, scatter it over the top of the filling.
Take the excess dough from the trim, and roll it out round to about 9" in diameter or just enough to fit the top of your pie.
Drape the top over the pie filling.
Seal the Rim by gently pressing the top sheet into the overhanging bottom.
I like to use a fork to add a little texture to the rim where the two sheets of dough meet.
Add a few slices in the top of the pie so that steam can escape without blowing off the top of the pie.
Bake for about 45 minutes and check. You want it to be just barely cooked through, very lightly browned, mostly around the edges. You may need to give it another 10-15 minutes.