Curried Beef Potpie In Parsley Pastry Crust

Curried Beef Potpie In Parsley Pastry Crust

Curried Beef Potpie In Parsley Pastry Crust

45 minutes

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Details
  • Serving Size:   8
  • Dairy-Free:   True
  • Weight Watchers:   13 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 beef flavored bouillon cube
  • 1 pound lean boneless beef chuck, cut into ½-inch cubes
  • 2 mediums carrots, sliced
  • 1 tablespoon cornstarch
  • 1 tsp curry powder
  • 2 cups all-purpose flour
  • 1 clove garlic clove, peeled and smashed
  • 1 medium onion, diced
  • 1/2 cup chopped parsley
  • 1 package (10 ounces) frozen peas
  • Salt
  • 3/4 cup shortening
  • 3 teaspoons vegetable oil
  • 5 tablespoons to 6 cold water
Instructions

Add beef, bouillon, salt, and 1-1/4 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes. In cup, mix cornstarch and 1/4 cup water; gradually add to skillet. Cook over high heat stirring, until mixture thickens; boil 1 minute. Stir in peas; remove from heat.Prepare parsley Crust. In a large bowl, mix 2 cups flour, 1/2 cup chopped fresh parsley, and 1 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in 3/4 cup shortening until mixture resembles coarse crumbs. Stir in 5 to 6 tablespoons cold water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough just holds together. Divide dough in half; shape each into a ball.Preheat oven to 425 degrees. On lightly floured surface, with floured rolling pin, roll half of dough into round 1-1/2 inches larger all around than inverted 9-inch pie plate. Ease round into pie plate. Spoon filling into crust. Trim pastry edge, leaving 1-inch overhang.

Roll remaining dough into 10-inch round; cut into 1-2-inch wide strips.

Place half of strip about 3/4 inch apart across pie; do not seal ends. Fold every other strip back halfway from center.

Place center cross strip on pie; replace folded part of strips. Fold back alternate strips; add second cross strip. Repeat to weave strips into lattice. Seal ends. Fold overhang under; make fluted edge.

Bake on cookie sheet 35 minutes, or until crust is golden and filling is bubbly.

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