Bavarian Beef Pie Recipe
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- 2 egg yolks, divided
- 1/4 teaspoon white vinegar
- 1 tablespoon plus 2 to 3 teaspoons cold water
- 1 beef top sirloin steak (3/4 pound), cut into 1/2-inch cubes
- 2 teaspoons canola oil
- 1 small potato, peeled and cut into 1/2-inch cubes
- 1 small onion, chopped
- 1/2 cup shredded peeled tart apple
- 1 tablespoon butter
- 1 garlic clove, minced
- 2 teaspoons all-purpose flour
- 1-1/2 teaspoons beef bouillon granules
- 1 teaspoon minced fresh parsley
- 1/8 teaspoon celery seed
- 1/8 teaspoon dill weed
- 1/8 teaspoon dried thyme
- 1/8 teaspoon pepper
- 1/2 cup plus 2 teaspoons water, divided
- 1. In a small bowl, combine flour and salt; cut in the shortening until crumbly. Stir in 1 egg yolk and vinegar. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other. Cover and refrigerate for 30 minutes or until easy to handle.
- 2. Meanwhile, in a small skillet, brown beef in oil. Remove with a slotted spoon; set aside. In the same skillet, saute the potato, onion and apple in butter for 2-3 minutes or until onion is tender. Stir in garlic; cook 1 minute longer. Stir in flour until blended. Add the bouillon, seasonings, beef and 1/2 cup water. Bring to a boil; cook and stir for 2 minutes or until thickened.
- 3. On a lightly floured surface, roll out larger portion of dough to fit a 7-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Fill with beef mixture. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
- 4. Beat remaining egg yolk and water; brush over pastry. Bake at 375° for 30-35 minutes or until golden brown. Yield: 3 servings.
1 piece: 655 calories, 36g fat (11g saturated fat), 193mg cholesterol, 677mg sodium, 48g carbohydrate (4g sugars, 3g fiber), 32g protein
Reviews for Bavarian Beef Pie
"This was just OK. I think there are better "pot pie" recipes out there and on this site"
"A very tasty recipe that reminded me of the quaint restruant I visited regularly when I was stationed in Germany in 1977-78."
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.