Pastry for 2-crust 10" pie 1 lb. ground beef 3/4 c. soft bread crumbs 1/4 c. minced onion 2 tblsp. chopped fresh parsley 1 tsp. salt 1/2 tsp. dried marjoram leaves 1/8 tsp. pepper 1 egg slightly beaten 2 tblsp. milk 2 tblsp. cooking oil 1 (16 oz) can stewed tomatoes 1 tblsp. cornstarch 2 beef bouillon cubes 1 c. frozen peas, thawed 1 c. sliced, cooked carrots
Divide pastry almost in half. Roll out larger half on floured surface to 14" circle. Line 10" pie plate with pastry. Trim edge to 1/2" beyond rim of plate. Combine ground beef, bread crumbs, onion, parsley, salt, marjoram, pepper, egg and milk in bowl. Mix lightly, but well. Divide mixture into fourths. Shape each fourth into tiny meatballs. Heat cooking oil in 10" skillet over medium heat. Brown meatballs in hot oil. Remove meatballs from skillet as they brown. Drain on paper towels. Drain fat from skillet. Combine some of liquid from stewed tomatoes with cornstarch. Add cornstarch mixture, stewed tomatoes and bouillon cubes to skillet. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in peas and carrots. Remove from heat. Arrange meatballs in pastry lined plate. Pour hot mixture over all. Roll out remaining pastry to 12" circle. Cut slits. Place top crust over filling and trim edge to 1" beyond rim of plate. Flute edge. Bake in 400 oven 15 minutes. Reduce temperature to 350 and bake 25 minutes more, or until crust is golden brown. Let stand 10 min. before serving. Makes 8 servings.