Tuesday, May 31, 2011

Mini Beef and Potato Pies

I got this recipe from my cousin Jill, whose pies are much prettier. She adapted it from a book, I adapted it when writing it down, and Kannagi adapted it when making it, so it's been through a lot. These were really delicious, and easy to double and freeze.

Mini Beef and Potato Pies
1 lb ground beef
1 small onion, finely diced
1 T. minced garlic
3 potatoes, peeled and diced
1/2 c. carrot, diced
1 bay leaf
2 T. oil
2 T. flour
1 c. chicken broth
1 egg

Cook meat, onion and garlic in oil. Sprinkle with flour. Add chicken broth. Simmer 15 minutes. Add carrot, potato and bay leaf. Simmer 15-25 minutes, stirring, until potato is cooked.

Pie Crust
1/2 c. butter
2 c. flour
1 T. sugar
1 t. salt
6-8 T. cold water

Mix all ingredients together. Roll the dough out and cut into 6 inch circles. Put each circle in a muffin cup and fill with meat mixture. Top with 4 inch circles of dough. Brush egg on top of dough.

Bake 30 minutes at 350.

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