Ground Beef Pastry Pie - Bonita's Kitchen
Welcome to Bonita's Kitchen!
Today we will be making Ground Beef Pastry Pie, made with fresh vegetables, lean ground beef and a flaky pastry pie crust. See recipe below!
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Ingredients:
1½ pounds lean ground beef
1 medium onion, chopped
1½ medium carrots, finely chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 Tsp ground Rosemary
1/3 cup beef broth
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 Tbsp Corn Starch
Salt and pepper
1 large egg
Pastry for 1 double-crust pie pan, homemade or store-bought.
Method:
Pre - Heat oven to 400° F
1. Homemade pie crust or store bought, using 9-inch glass pie plate. 2. In frying pan, cook beef, salt, ground rosemary and pepper, chopped carrots, celery and onion with 1/3 cup beef broth over medium-high heat, stirring occasionally, until beef is thoroughly cooked.
3. Stir cornstarch into beef mixture until mixed.
4. Stir and cook for another few minutes over medium-high heat, stirring constantly, until hot.
5. Spoon into uncooked pie pan.
6. Top with second crust; seal edge and pinch together, mix egg white and brush over top of crust.
7. Cut slits in several places in top crust, place on cookie sheet in oven to help from spilling in oven.
Bake 35 to 40 minutes or until crust is golden brown.
Let rise for 5 minutes before cutting, top with gravy.
Pie Crust:
2 cup white or wheat flour
½ cup Cold Butter
½ tsp salt
½ cup cold water
Method for crust:
Mix flour, butter ( chop in pieces) and salt together in bowl mix with your hand or food processor when mixed add water mix until it shapes into a ball then remove from bowl/mixer.
Put a piece of parchment paper on the counter and sprinkle with flour then cut the ball into two pieces then put your pastry ball on top of it then roll until all even.
If you are only making one pie crust, roll the other on parchment paper then cover with a piece of clear wrap and roll away from your. Then freeze for another use.
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How to make a delicious savory BEEF POT PIE with puff pastry crust | Pot Pie Recipe
Today I will show you how to make a savory beef pot pie with a flaky puff pastry crust. This American-style meat pie is a comfort food classic perfect for the chilly weather. You can also add this to your collection of easy beef recipes. Baking a buttery, flaky crust and tender meat pie is a great way to keep your home warm and cozy. Whether you use tender beef steak or ground beef, this is gonna be good!
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⭐️ LAZY CHICKEN POT PIE
INGREDIENTS
1 1/2 lbs thinly sliced beef chuck steak
2 to 3 Tbsp cooking oil
1 tsp salt
1/2 tsp black pepper
1/2 medium onion
2 cloves garlic
7 Tbsp all-purpose flour
4 cups beef stock
2 tsp Worcestershire sauce
*add seasoning & salt to preference*
*if using a tender beef cut, then only use 3 cups of beef stock*
The Best Pot Pie Perfect for the cold weather!
How To Make Pot Pie Easy
Tuna Pies Puff Pastry - Healthy Tuna Pie
Tuna Pies Puff Pastry - Healthy Tuna Pie
These Easy BAKED Tuna Pies are made with few ingredients and are perfect for easy dinners and as appetizers. Flaky Puff Pastry outside and tuna, peas and some fresh herbs inside.
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✅Ingredients for about 12 pies
1 tbsp (15 g) Unsalted Butter
1 tbsp (15 ml) Vegetable Oil
1 small onion, chopped
1/2 cup (90 g) Green Peas, canned
1 tbsp (2 sprigs) Fresh Parsley
1 tbsp (2 sprigs) Fresh Thyme
1/2 tsp (3 g) Salt
1 tsp (3 g) Paprika
Pepper, to taste
2 cans (270 g) Solid Light Tuna (in water)
15 ounces x 2 (454g x 2) 2 Puff Pastry Dough (store-bought)
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Easy Mini Apple Pie for Two - No pastry crust!
This is the easiest apple you will ever make! The buttery streusel topping is used for the bottom crust and the topping! There is no rolling out pastry crusts!
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I used these pie tins: Mini Pie Tins:
Ingredients:
1 cup all purpose flour
1/2 cup sugar
1 egg yolk
1/2 tsp baking powder
7 Tbsp butter melted and slightly cooled
2 apples granny smith or other tart apple
1 tsp cinnamon
1 Tbsp sugar
Instructions:
Preheat oven to 350 degrees F.
Mix together flour, 1/2 cup sugar, egg yolk and baking powder together
Add in melted butter and mix until crumbly.
Press 1/4 of the dough into each of the two 5 inch pie tins. (use half the mixture) Press evenly on bottom and up the sides of the pie tin.
Slice, core and peel apples. Slice into 1/4 inch slices.
Place apples into pie tins.
Sprinkle each pie with half the cinnamon and remaining sugar.
Crumble remaining dough on top of the apples, breaking into small pieces.
Bake for 35-40 minutes or until apples are bubbly and topping is golden brown.
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
On this channel, I invite you into my kitchen each week where we learn how to make small batch recipes with big taste. You can still enjoy all those family favorite recipes, just less of it!I look forward to meeting you in the kitchen each week with a new recipe and video.
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Ina's French Apple Tart | Barefoot Contessa: Cook Like a Pro | Food Network
Ina turns a classic French bistro dessert into individual mini apple tarts ????
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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French Apple Tart
Recipe courtesy of Ina Garten
Total: 2 hr 20 min
Prep: 20 min
Inactive: 1 hr
Cook: 1 hr
Yield: 6 servings
Level: Easy
Ingredients
For the pastry:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
For the apples:
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados, rum, or water
Directions
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.
This recipe has been updated and may differ from what was originally published or broadcast.
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Ina's French Apple Tart | Barefoot Contessa: Cook Like a Pro | Food Network