curmtpie

Submitted by: Kelly Panoff
November 2001 - Foods that Freeze Well

Ingredients:
Filling
2 lbs. ground beef, COARSELY ground
1 med chopped onion
3-4 med cloves of garlic, minced
3 TBS Jalal brand medium curry powder
2 TBS parsley, minced

Dough
3 C Five Roses brand flour (any unbleached, all purpose flour will do)
2 TBS yeast
4 oz sour cream
1/4 C granulated sugar
2 eggs
2 C Bisquick
1/4 C very warm water
1 1/2 tsp of powdered sugar

Egg wash with a beaten egg on tops of pies.

Directions:
Oven at 350
Brown meat, drain, add onion and garlic and parsley. Mix well, and add curry powder.
Cool to room temperature, and set aside.

Mix flour, bisquick, sugar in a large bowl. Mix yeast, powdered sugar, and warm water in a medium sized bowl. The sugar will help to activate the yeast, and it will turn frothy. Mix this into the flour bowl, adding the eggs and sour cream. Knead well, and set aside in a warm place, covered with a towel. When dough rises, and feels "soft" and is stretchy enough that when pulled, it does NOT shrink back, you are ready to assemble.

Grab about half of a handful of dough, ball it, and then "smooth" it on your table or clean work surface. For the first couple of meat pies you make, you may need a sprinkling of flour, so that the dough does not stick. Place a heaping tablespoon of the meat filling in the center of your dough. Grab the edges of your circle of dough, and bring them to the center, enclosing your meat filling, and pinching your dough to close.

Flatten the pie, while shaping as evenly as you can. This is important for even baking. Brush the top of each pie with egg wash, and bake until golden brown on bottom, and until the egg wash "cracks" on top. You can eat at room temperature or hot.

This is a recipe my good friend Nancy really likes, and when we have made them together, we have made 3 batches, using 15 lbs. of flour, and 16 lbs. of meat! I believe the total from the last time we made them was over 400! Just like making pierogies or raviolis, when you make these, for all of the work involved, it is easier to make LOTSA! And, I KNOW these are a great frozen food, we ALWAYS freeze these in large ziploc bags, and they thaw well, or go right from freezer to oven.