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Ingredients:
8 oz Short Crust Pastry
(see at end of this recipe)
2 tablespoons vegetable oil
1 small onion, chopped
1/2 green pepper, chopped
1 lb minced raw beef
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 dessertspoon chili powder
1 can (about 8 oz) tomato sauce
6-8 stuffed olives, sliced
Preheat oven to 400°F
Mark 6 |
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Making: |
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1. |
Line a 9 inch pie plate
with half the pastry |
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2.
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Heat the oil in a pan,
sauté onion and
green pepper for 5 minutes. Add beef and
cook until browned, stirring frequently. |
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3.
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Add seasonings and tomato
sauce and cook over low heat for 15
minutes. Leave to cool. Add olives, then
turn the mixture into pastry case. |
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4.
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Roll out remaining Pastry
and cut into thin stripes. Arrange over
the meat in a lattice pattern. |
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5. |
Bake for 35-40 minutes or
until pastry is well browned. |
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Basic Short Crust
Pastry: |
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Ingredients: |
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8 oz plain flour
1/8 teaspoon salt
4 oz fat*
cold water, approximately 2 tablespoons
*Fat may be butter or margarine lard or any other cooking fat. |
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Making of Basic Short
Crust Pastry: |
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1.
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Sift flour and salt into
a bowl. Rub in the fat with the tips of
the fingers until the mixture resembles
fine breadcrumbs. Add enough water to
bind. Chill until required. |
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Note:
If a pastry case is baked without a
filling it is referred to as being baked
'blind'. Line the pie plate with the
pastry, prick the bottom with a fork or
put a piece of greased paper (greased
side downwards) in the bottom and fill
with rice or beans, or crusts of bread.
This can then be stored for future use.
Remove paper and beans a few minutes
before the end of the cooking. |
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