FLOP OVER PIE

1 cup ground meat mixture (recipe below)
1 9" flat pie crust
egg wash (1 egg yolk mixed with 1 tablespoon water) or milk for brushing top of crust (optional)

Place pie crust on a baking sheet lined with aluminum foil or parchment paper. Spread meat on one half of crust to within 1" of the edge. Flop over the crust, and seal edges with a fork. Make a few slits in top for steam to escape. Brush with egg wash or milk for a browner top. Bake at 375 degrees F. for about 25 min., or until crust is nicely browned. Cut in wedges, serve with a salad, and this is a fine and tasty dinner for 2.

Ground Meat Filling

2 tablespoons olive oil
1/2 pound lean ground beef
1/2 teaspoon ground cardamom
1 bay leaf
1 small hot fresh pepper, seeded and chopped
or 1/8 teaspoon cayenne pepper
1-2 teaspoons coarse salt, to taste
1 cup potato, cut in 1/4 inch dice
1/2 cup finely chopped onion or scallions (white part only)
1 tablespoon chopped Italian parsley

Heat olive oil in skillet, add meat, onions, cardamom, bay leaf, pepper and salt, and saute over medium heat, stirring, until liquid has evaporated. Add potatoes and water, and simmer over very low heat, stirring now and then, until the potatoes are tender, and all or most of the liquid has evaporated. If using scallions, add them at this time and cook for 2-3 minutes longer. Stir in parsley, remove bay leaf, and let cool somewhat before using.

Note: Make the mixture in large quantities, and freeze it in 1 cup portions in zip lock freezer bags, then defrost in microwave before filling pie crust.

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