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Steak 'n' Onion Pie

The recipe for this old-fashioned meat pie comes from my mom, who made it for me when I was a child. No one will go away from the table hungry when this hearty dish is served.

6-8 ServingsPrep: 1-1/2 hours Bake: 55 min.

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
2 pounds boneless beef round steak, cut into 1/2 inch cubes
1 large onion, halved and thinly sliced
3 tablespoons butter
3 to 4 medium potatoes, peeled and sliced
PASTRY:
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water

Directions

In a large resealable plastic bag, combine the first six ingredients.
Add beef, a few pieces at a time, and shake to coat. In a large
skillet, saute onion in butter until tender; remove and set aside.
In the same skillet, brown meat on all sides. Add enough water to
cover. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add potatoes. Cover and simmer until meat is tender, adding more
water if needed. Transfer meat and potato mixture to a lightly

2 of 2

Steak 'n' Onion Pie (continued)

Directions (continued)

greased shallow 2-qt. baking dish. Place reserved onion slices over
the top.
In a bowl, combine flour and salt. Cut in shortening until mixture
resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a
time, tossing with a fork until dough a ball. On a floured surface,
roll out dough to fit baking dish. Place over filling; trim and
flute edges. Cut slits in top. Bake at 350° for 55-60 minutes or
until golden brown. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 420 calories, 16 g fat (6 g saturated fat), 75 mg cholesterol, 521 mg sodium, 36 g carbohydrate, 2 g fiber, 30 g protein.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.