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Show i Pastry-Crust Meat Pies A hearty meat mixture hides under the flaky crusts of these individual meat pies. Served with a crisp slaw, there's a jj. complete meal, wanting only a fruit dessert. Stews and similar meat mixtures have always been favorites with the family. Although they taste good and are high in food value, they seldom appear before guests. There's no good reason for this far-itism, far-itism, for stews can be dressed up to meet company standards. Flaky pastry crusts, covering the top of the large or individual casseroles in which the meat and vegetable mixture ia baked, will really put the lid on the entree. These crusts will puff and brown so enticingly that everyone will want to be first with the fork that uncovers un-covers the filling. iiJt Pastry tops are made just as for dessert pies. KoII out tenderly and cut into fitting circle, "using an .overturned casserole cover as a guide. Crimp or prick the edges when the circles are fitted to the ramekins and cut a few slashes in the top so steam can escape while the pie bakes. In this recipe, there's a further surprise as the contents of the casserole disappear. There's a bottom crust, too, as flaky and good oo the top covering. PASTRY-CRUST MEAT PIES STANDARD PIE PASTRY 2Vi cups sifted enriched flour 1 teaspoon salt 10 tablespoons fat 7 tablespoons cold water Sift together flour and salt. Cut thick. Cut and line individual cas-or cas-or rub in shortening until con- seroles with pastry. Fill two-sistency two-sistency of small peas. Add water thirds full of meat mixture. Cover-gradually Cover-gradually to form a very dry with pastry. Bake in moderately dough. Toss on lightly floured hot oven (400 degrees F.) about pastry cloth. Roll one-fourth inch 40 minutes. MEAT MIXTURE 3 cups diced cooked meat Salt and Pepper 1 cup diced cooked celery 2 cups broth or milk y4 cup enriched flour 3 diced hard cooked ;irs Combine meat and celery. Dredge Makes six individual casseroles, with flour and seasonings. Add four inches by one and one-half milk and eggs. Mix well. Fill inches, or onejarge pie to oerve pastry-lined casseroles and cover six. with crust. , |