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Tuesday, June 17, 2014

Hamburger Pies
















Hamburger Pies

Ingredients
½ lb Hamburger
1 Potato grated
1 Carrot grated
1 Onion chopped
Seasonings
1 tablespoon Ketchup
1 Beef Oxo Cube

Method

1.                  In a sauce pan sauteĆ© chopped onions in a little oil.
2.                  Add the grated potato and carrot.
3.                  Combine hamburger and ketchup; add to onion, potato and carrot mixture, cook until browned.
4.                  Add oxo cube and seasonings.
5.                  Add a little water to simmer for about 30 minutes.
6.                  Remove from stove and allow to cool.
7.                  Pastry:  Using 4-inches-wide bowl or cup, cut out 24 circles.  Press 12 circles inside spaces of muffin tin.
8.                  Fill each cup with hamburger filling, about a tablespoon.
9.                  Pastry:  Top with the remaining 12 circles.  Seal and press with fork.
10.              Bake in 400° oven for about 30 minutes. 

Pastry
Ingredients
3 cups sifted all-purpose flour
1 teaspoon salt
1 cup shortening
8 to 10 tablespoons cold water





Method
1.                  Sift flour and salt together.
2.                  Cut in shortening with pastry blender till pieces are the size of small peas.  (For extra tender pastry, cut in half the shortening till like cornmeal.  Cut in remaining till like peas.) 
3.                  Sprinkle 1 tablespoon water over part of mixture.  Gently toss with fork; push to side of bowl.  Repeat till all is moistened.   Form a ball.  (For double-crust and lattice-top pies, divide dough for lower and upper crust and form into balls.) 
4.                  Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions.
5.                  Roll from center to edge till ⅛ inch thick.

To bake singe-crust pie shells: 
Fit pastry into pie plate; trim ½ to 1 inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand .  Prick bottom and sides well with fork (If filling and crust are baked together, do not prick.) Bake at 450° for 10 to 12 minutes or till golden.

For double-crust pie:
Trim lower crust even with rim of pie plate.  Cut slits in top crust.  Lift pastry by rolling it over rolling pin;  then unroll loosely over well-filled pie.  Trim ½ inch beyond edge.  Tuck top crust under edge of lower crust.  Flute edge of pastry as desired.
If edge of crust browns too quickly, fold strip of foil around rim of crust, covering flute edge.

Hamburger Pies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman




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Thank You!

Shirley-Ann Pearman

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