Cheesy Beef Pie
From flavorsofitaly 16 years ago
- 55 minutes to make
- Serves 6
This dinner pie is sure to be a hit with everyone, even the kids!
Ingredients
- 1 lb ground beef shopping list
- 1/2 cup chopped onion shopping list
- 2 tsp cornstarch shopping list
- 1 (10 oz) can mild enchilada sauce shopping list
- 1/4 cup chopped fresh parsley shopping list
- 1 (3 oz) can chopped mushrooms, drained shopping list
- 2 packages (8 rolls each) refrigerated crescent rolls shopping list
- 3 eggs shopping list
- 6 slices sharp cheddar cheese shopping list
How to make it
- In skillet, brown ground beef and onion - drain. Sprinkle meat with cornstarch, and blend. Stir in enchilada sauce, parsley, and mushrooms, set aside.
- Unroll one package of crescent rolls. Place the four sections of dough together, forming a 12 inch rectangle. Seal edges and perforations together. Roll out to a 12 inch square. Fit into 9 inch pie plate, trim edge even with plate. Separate one of the two eggs, set yolk aside. Beat egg white with remaining two eggs and spread half over dough.
- Spoon meat into pie shell. Arrange cheese slices on top and spread remaining egg mixture over cheese. Mix reserved egg yolk with 1 Tbl water, brush lightly on edge of pastry. Reserve remaining egg yolk mixture. Roll second package of rolls into 12 inch square, as above. Place on top of filling, and trim about 1/2 inch beyond edge of pie plate.
- Seal, and flute edges, cut slits for escape of steam. Brush top with remaining egg mixture.
- Bake in 350F oven for 50 -55 minutes. If pastry gets too brown, cover with foil. Let stand 10 minutes before cutting.
People Who Like This Dish 3
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