KERRY'S MEAT PIE
INGREDIENTS and PROPORTIONS:
1/4 lb butter
3/4 cup white flour
3/4 cup self-raising flour
ice cold water
2 lb lamb or beef (pre-cooked cubes)
2 medium brown onions
1/4 cup seasoned flour (flour with basil, oregano, and
1/2 lb mushrooms
1 capsicum (green pepper), sliced
1 cup breadcrumbs
1/2 cup tomato sauce
> (1) Cut butter and flour with two knives until mixture
contains particles the size of small peas.
(2) Sprinkle with cold water until pastry clings
together. Shape into ball and place in refrigera-
tor for 1/2 hour.
(3) Roll out to cover pie dish (8 inch). Leave enough
pastry for a top.
(4) Pre-bake the pie shell for 10 minutes at 350 deg.
F. To prevent crust walls from collapsing, fill
with dry beans for the first five minutes.
(5) Make the filling: fry onions and meat, continuing
until onion is lightly browned. Add flour mix,
sliced tomatoes, sliced capsicum, tomato sauce and
breadcrumbs to pan. Continue until capsicum is
softened. Add mushrooms and fry for 1 minute more.
(6) Place the fried mix into the pre-baked pie shell,
cover with pastry lid and cook in moderate oven
for 20 minutes.
(7) Serve hot
TIME-CONSUMING: 30 minutes preparation, 30
DIFFICULTY RATE: Fair
This recipe is an original creation of my wife, Kerry.
Name: Michael Gigante
Royal Melbourne Institute of Technology, Melbourne Vic., Aust
Email address: seismo!munnari!cidam.oz!mg
email@example.com -or- mg%cidam.oz@australia (C