Beef Broccoli Pie
|Ground beef||1 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Garlic salt||1⁄4 Teaspoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Frozen chopped broccoli||10 Ounce, cooked, well drained (1 Package)|
|Plain pastry||2 Cup (32 tbs)|
|Monterey jack cheese||4 Ounce, sliced|
|Milk||1 Tablespoon, sliced|
In a skillet brown beef and onion; drain off fat.
Stir in flour, salt, and garlic salt.
Add 1 1/4 cups milk and the softened cream cheese; cook and stir till smooth and bubbly.
Stir about 1 cup of the hot mixture into the beaten egg; return to mixture in skillet.
Cook and stir over medium heat till mixture is thickened, 1 to 2 minutes.
Stir in cooked chopped broccoli; set aside.
Prepare Plain Pastry as for a double-crust pie.
Spoon the hot meat mixture into the pastry shell.
Arrange cheese slices atop the meat mixture.
Adjust remaining pastry over filling to form the top crust; crimp edges to seal.
Cut slashes for escape of steam.
Brush top crust with a little milk.
Bake, uncovered, at 350° for 40 to 45 minutes.
If the pastry browns too quickly, cover edges of crust with foil during last 20 minutes of baking.
Let stand 10 minutes.