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 sauteé 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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