Beefy Cheese Pie
Beefy Cheese Pie is an moderately easy dinner. Made with 1 lb. ground chuck, 1/2 c. chopped onion, 1 (8 oz.) can tomato sauce, 1/4 c. parsley and 1 (3 oz.) can chopped mushrooms, drained, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Brown chuck; drain.
Add onion, next 4 ingredients and pepper; set aside.
Unroll 1 package rolls.
Place the 4 sections of dough together, forming a 12 x 6-inch rectangle.
Seal edges and perforations together.
Roll to 12-inch square.
Fit into a 9-inch pie plate; trim.
Separate one of the eggs; set yolk aside.
Beat egg white with 2 remaining eggs.
Spread half over dough.
Spoon meat mixture into shell and arrange cheese slices atop; spread remaining egg mixture over cheese.
Mix reserved yolk and 1 tablespoon water; brush lightly on edge of pastry.
Reserve remaining egg mixture.
Roll second package of rolls to 12-inch square as before, placing atop filling.
Trim, seal and flute edge; cut slits for escape of steam.
Brush top with remaining egg yolk mixture.
Bake at 350Β° for 50 to 55 minutes.
If pastry gets too brown, cover with foil.
Let stand 10 minutes before serving. Serves 6.
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