Uruguayan Style Meat Pie
|Chopped onion||3⁄4 Cup (12 tbs)|
|Unsalted butter||2 Tablespoon|
|Trimmed beef round||1 1⁄2 Pound, chopped|
|Peeled chopped tomatoes||1 Cup (16 tbs)|
|Ground black pepper||To Taste|
|Raisins||3⁄4 Cup (12 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs), melted and cooled|
|Milk||1⁄2 Cup (8 tbs)|
|White vinegar||1⁄2 Teaspoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Egg||1 , beaten|
For pie filling, saute onion over moderate heat in 2 tablespoons butter until limp and golden.
Add beef, bit by bit, and cook until brown, breaking it up as much as possible during cooking.
Add tomatoes, salt, pepper and raisins.
Cook gently for lOminutes, stirring occasionally.
Taste; adjust seasonings, if necessary.
For crust, mix 1/2 cup melted butter with milk, 1/8 teaspoon salt and vinegar.
Stir in enough flour to make a soft dough (the consistency of baking powder biscuit dough).
Shape dough into a ball; divide in half.
Roll out one portion of dough until large enough to line a 9-inch pie pan.
Fit dough loosely into pan.
Roll out second portion of dough for pie top; set aside.
Spoon filling into dough-lined pan.
Top with second portion of dough; seal edges and trim.
Place pie on a baking sheet or jelly-roll pan.
Brush top crust with beaten egg.
Bake in a preheated 400-degree oven 30 minutes, or until crust is a deep, golden brown.
Do not overbake because a very brown crust will be bitter.
Cool pie on a wire rack for 5 to 10 minutes before serving.