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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I used to make this often when my children were small and I worked full-time. It's easy to prepare the night before, then pop into the oven shortly before suppertime. We still like iteven as a cold snack!Nancy C. Latham, Moses Lake, Washington Ingredients:
filling: |
1 pound ground beef |
1/2 cup chopped onion |
1 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup instant potato flakes |
1 egg, beaten |
1/4 cup ketchup |
1/4 cup hamburger relish |
1 tablespoon prepared mustard |
1/2 cup shredded cheddar cheese |
crust: |
1/2 cup butter, divided |
1/2 cup instant potato flakes, divided |
2 cups king arthur unbleached all-purpose flour |
1 tablespoon sugar |
1 teaspoon cream of tartar |
1 teaspoon baking soda |
1/2 cup milk |
1/4 cup mayonnaise |
additional milk |
Directions:
1. In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Stir in the potato flakes, egg, ketchup, relish and mustard; set aside.
2. For crust, melt 2 tablespoons butter in a small saucepan. Stir in 1/4 cup potato flakes; set aside.
3. In a bowl, combine the flour, sugar, cream of tartar and baking soda and remaining potato flakes. Cut in remaining butter; add milk and mayonnaise. Blend until a soft dough forms.
4. Divide in half. On a floured surface, roll one portion of dough into a 10-in. circle. Place in a 9-in. pie plate. Spread with meat filling; sprinkle with cheese. Roll out remaining dough and place on top of filling. Seal and flute edges. Brush with milk; sprinkle with reserved buttered potato mixture.
5. Bake at 375° for 20-25 minutes or until golden brown. Cut into wedges to serve. Yield: 6-8 servings.
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