Recipe - Kerrys Meat Pie

PASTRY
One fourth pound Butter
Three fourths cup Flour, white
Three fourths cup Flour, selfraising
Water, ice cold

FILLING
2 pound Lamb or beef
(precooked cubes)
2 md Brown onions
One fourth cup Seasoned flour
(flour with basil,
oregano and pepper)
One half pound Mushrooms
6 Tomatoes
1 Capsicum (green pepper),
cut or sliced up
1 cup Bread crumbs
One half cup Tomato sauce

MAKE PASTRY: Cut butter and flour with two knives until mixture contains
particles the size of small peas. Sprinkle with cold water until pastry
clings together. Shape into ball and place in refrigerator for One half hour.

Roll out to cover pie dish (about 8 inch). Leave enough pastry for a top.
Prebake the pie shell for 10 minutes at 350 degrees F. To prevent crust
walls from collapsing, fill with dry beans for the first five minutes.

MAKE THE FILLING: fry onions and meat, continuing until onion is lightly
browned. Add flour mix, cut or sliced up tomatoes, cut or sliced up capsicum, tomato sauce and
bread crumbs to pan. Continue until capsicum is softened. Add mushrooms and
fry for 1 minute more.

Place the fried mix into the prebaked pie shell, cover with pastry lid and
cook in moderate oven for 20 minutes. Serve hot .

NOTES:

* Australian baked meat pie This recipe is an original creation of my
wife, Kerry.

: Difficulty: moderate.
: Time: 30 minutes preparation, 30 minutes cooking and cooling.
: Precision: measure the ingredients.

: Michael Gigante
: Royal Melbourne Institute of Technology, Melbourne Vic., Australia
: seismo!munnari!cidam.oz!mg
: mg%cidam.oz@seismo.css.gov or mg%cidam.oz@australia (CSNET)

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini