3 tbsp. flour 1/2 tsp. paprika 1/8 tsp. pepper 1/8 tsp. ground ginger 1/8 tsp. allspice 1 lb. beef round steak, cut in 1/2" cubes 1/3 c. cooking oil 2 c. chopped onion 1 3/4 c. beef broth 2 c. diced potatoes
Dredge steak in flour and seasoning mixture. Brown meat in hot oil, add onions and brown. Add broth, simmer until tender. Add potatoes and cook until tender. Cool slightly. Make pastry. Line 10" pie pan. Add meat mixture and cover with top crust. Bake 400 degrees for 30 minutes.
GOLDEN PASTRY: 2 3/4 c. flour 1 tsp. salt 1 c. shortening
Cut together until coarse crumb mixture. Add 7 to 8 tablespoons ice water. Mix well. Roll out.
PASTY PIE
2 pie shells for top and bottom 1/2 of a full round beef steak 1/4 c. chopped onion 4 med. potatoes 4 pats butter Salt and pepper to taste
Cut up meat into small bite-size squares. Mix onions with meat. Add squared (small bite size) potatoes to meat and onions. Salt and pepper and mix in a large bowl.
Prepare bottom crust (pie dough) in pie pan. Pour meat and potato mixture into shell. Place 4 pats of butter on top and cover with top crust. DO NOT cut holes in top of crust. Seal crusts well. Bake in 375 degree oven on middle rack for 1 hour. Watch that crusts do not burn. Oven temperature may vary to 350 degrees.
MEAT AND POTATO PIE
2 double crust pie shells 1/2 lb. round steak 2 potatoes 1 onion 1 tsp. salt 1/4 tsp. pepper
Freeze round steak 1/2 hour before cutting into very small pieces. Freezing makes it easier to handle. Grate the raw potatoes and onion. Mix meat, potatoes, onion and seasoning. Divide between 2 pie shells and cover with top crust. Seal edges. Bake at 400 degrees for 15 minutes, reduce heat to 350 degrees and bake an additional 15 minutes, reduce heat to 300 degrees and bake 30 minutes or until nicely browned. Serve hot with a pat of butter on each slice. Freezes well. If frozen, thaw completely and heat 1 hour at 275 degrees.
