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HAMBURGER PIE FILLING
1 Tbspolive oil, extra virgin
1 lblean ground beef
1/2 conion, chopped
1 can(s)(15 or 16 oz) green beans, drained.
1/8 tsporegano, dried
1 can(s)(10 ounces) tomato soup
1 cbutter, cubed and chilled
2 1/4 call purpose flour
1 tsponion salt
10 Tbspcold water (8 to 10 tablespoons)
How to Make Hamburger Pot Pie
- Preheat oven to 400
(425 for metal pie pan)
Make onion pastry first then make hamburger pie filling
- ONION PASTRY DIRECTIONS:
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
Put the butter, flour, and onion salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the hamburger pot pie ingredients.
Yield: 2 (9-inch) pie crusts
- HAMBURGER PIE FILLING:
In a skillet heat the extra virgin olive oil. Add the lean ground beef and onion; cook just until meat is brown.
- Stir in green beans, soup and seasonings.
- Pour filling into onion pastry lined deep dish pie plate. Place top crust over pie filling. Crimp the two crusts together. Cut 2 inch long slits in center of top pie crusts for vents. Place pie on a cookie sheet and bake at 400 for 25 minutes