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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 6 |
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I have had this recipe for many, many years. It is a real kid pleaser meal and well liked by adults too. There are a few steps but it is an easy recipe really. I find the hardest part of the recipe to be rolling out the dough. Lightly flour your work surface and rolling pin. Ingredients:
1 lb ground beef |
1/2 cup onion, chopped (to your taste) |
1 (8 ounce) can tomato sauce |
1/4 cup parsley, chopped |
1 (3 ounce) can mushroom pieces, drained (approx. 1/2 cup) |
1/4-1/2 teaspoon thyme, crushed |
1/8 teaspoon black pepper |
2 (8 ounce) packages crescent rolls (8 rolls in each) |
3 eggs |
3/4 cup sharp cheddar cheese, shredded or 6 slices process american cheese |
Directions:
1. In a skillet brown ground beef and onion; drain.
2. Stir in next 5 ingredients (tomato sauce, parsley, mushrooms, thyme, pepper); set mixture aside.
3. Unroll one package rolls to form a 12x6-inch rectangle. Pinch perforations together. Roll dough on floured surface to form a 12 inch square. Transfer dough to a 9-inch pie pan. Trim but leave some dough on edges of pie pan. You will need to seal and flute edges later.
4. Separate one of the eggs and set yolk aside for later use.
5. Beat egg white with remaining 2 eggs.
6. Spread half of the egg mixture over the dough in your pie pan.
7. Spoon the meat into pie pan. Place cheese slices or grated cheese over the meat and spoon the remaining egg mixture over the cheese.
8. Mix reserved egg yolk with 1 tablespoon of water and brush pastry edge. Reserve remaining egg yolk mixture to brush on top of pie.
9. Repeat step 3 above with the other package of crescent rolls. Place on top of the pie.
10. Trim, seal and flute edges. Cut slits in top of pie to let steam escape.
11. Brush top with the remaining yolk mixture.
12. Bake at 350°F for 50-55 minutes. Let stand 10 minutes before serving.
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