Beef And Broccoli Pie
|Pastry for double-crust pie||1 (Plain)|
|Ground beef/Bulk pork sausage||1 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Garlic salt||1⁄4 Teaspoon|
|Cream cheese||3 Ounce, softened (1 Package)|
|Frozen chopped broccoli||10 Ounce, cooked and well drained (1 Package)|
|Monterey jack cheese/American / swiss cheese||4 Ounce, sliced|
Prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim pastry even with rim of pie plate.
In skillet cook ground beef or sausage and onion till meat is browned and onion is tender; drain off fat.
Stir in flour, salt, and garlic salt.
Add the 1 1/4 cups milk and cream cheese.
Cook, stirring constantly, till smooth and bubbly.
Stir about 1 cup of the hot mixture into the beaten egg; return to remaining hot mixture in skillet.
Cook and stir over medium heat for 1 to 2 minutes more; do not boil.
Stir in cooked and drained broccoli.
Spoon the hot meat mixture into pastry-lined pie plate.
Arrange cheese slices atop meat mixture.
For top crust cut slits in second pastry circle for escape of steam; place pastry atop filling.
Seal and flute edge.
Brush pastry with a little additional milk.
To prevent over browning, cover edge of crust with foil.
Bake in 350Â° oven for 20 minutes.
Remove foil and bake for 20 to 25 minutes more or till crust is golden brown.
Let stand 10 minutes before serving.
Garnish with parsley sprigs and carrot curls, if desired.