728x90 AdSpace

  • Latest News

    Thursday, June 11, 2015

    Potato Pie Filled with Beef and Veggies recipe


    For the potato pie
    2 cups all-purpose flour
    1/3 cup butter, cold cubed
    1/4 cup cold milk
    2 eggs +milk (beaten) for egg wash

    For filling
    2 cups boiled potatoes and carrots, cubes
    1 cup ground meat, cooked
    Salt and pepper


    - Mix flour, salt, butter in a bowl of an electrical mixer on a low speed.
    - Add milk gradually to the mixture till soft dough achieved.
    - Cover dough with plastic cling film and place in the fridge for half an hour.
    - Preheat oven to 180 degree Celsius
    - Divide dough to 1/3 and 2/3
    - Roll 2/3 of the dough on a lightly flour dusted surface to a circular shaped (1/2 cm thickness).
    Small molds can be used instead of the large one
    - Grease round oven dish with oil
    - Place the dough in the prepared pan, make sure it covers the bottom and sides (Like a tart)
    - Roll the rest of the dough on a lightly flour dusted surface to a circular shaped, to be used for covering the pie later.
    - Mix stuffing ingredients, season with salt and pepper and place it over the dough in the prepared oven dish.
    - Cover the mixture with the remaining dough, flute the edges to seal tightly, slash or cut few vent holes with knife to allow steam to escape
    - Brush surface with egg wash, bake for about 30 - 35 minutes or until golden brown
    - Let cool, divide into triangular slices and serve warm. 

    As we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior design, furniture decoration ideas, best food recipes, and effective beauty care recipes. Please Check our disclaimer Page. 
    This topic brought to you from chefosama
    • Blogger Comments
    • Facebook Comments


    Post a Comment

    Item Reviewed: Potato Pie Filled with Beef and Veggies recipe Rating: 5 Reviewed By: Mrs. Chef
    Scroll to Top