Little Beef Pies

Course : Casseroles
Serves: 1
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1 pieces beef bouillon cube
2 Cup boiling water
3 1/2 Cup chopped cooked beef
2 teaspoon Worcestershire sauce
1 1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon pepper
1 packages frozen or canned mixed vegetables (10 oz.)
1/4 Cup flour

Preparation / Directions:

Dissolve the bouillon cube in the boiling water and add the beef, Worcestershire sauce, salt, sugar, paprika, and pepper. Add the vegetables, and cook the mixture for 5 min. Combine the flour with enough cold water to make a paste, and slowly stir into the mixture, cooking it until it thickens. Then spoon it into 6 (8 oz.) oven-proof casseroles. Pastry: 1 c. flour 1/2 c. cornmeal 3/4 tsp. salt 1/3 c. shortening 4 T. cold water Make the pastry by sifting together the flour, cornmeal, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Sprinkle the water by tablespoons over the mixture. Stir it lightly with a fork until it is just damp. (If necessary, add another tablespoon of cold water to make the dough hold together.) Form the dough into a ball. Divide it into 6 parts and roll each part to form a circle large enough to fit the top of each casserole. Place the pastry circle over the filling, turn the edges under, and flute them. Make several cuts in the pastry to allow steam to escape. Bake the pies in a pre-heated oven to 450 degrees for 12 to 15 minutes.


Nutritional Information:

934 Calories (kcal); 1g Total Fat; (1% calories from fat); 5g Protein; 233g Carbohydrate; trace Cholesterol; 4122mg Sodium

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