Thursday, July 12, 2012

Recipe Time Out: Meat Pie, Modified

Way back, I posted a recipe that was a favorite of my dad’s:  Meat Pie.  I offered two different ways to make it and suggested two different cheeses.  I’m reposting the recipe today because I have made some adjustments to the original ingredients:  I’ve settled on a favorite way to make it; decided on a preferred cheese; and added an ingredient—caramelized onions—with an extra step in the preparation to go along with it.  Although I don’t think there was anything wrong with the original, I think you’ll agree that this version is a step forward.


½ yellow onion
½ Tbsp. butter
½ Tbsp. olive oil
1 lb. ground beef
8 oz. blue cheese
One package (8 count) Pillsbury® Crescent Rolls


Preheat oven to 375°.

Slice the half of an onion into thin slices.  Melt butter and olive oil in a nice wide skillet and add the onions.  Sauté for 6 minutes.  Sprinkle with salt and sauté another 4 minutes.  Sprinkle with a small amount of sugar (maybe ¼ teaspoon) and continue to sauté until onions are browned.  Remove onions from skillet and set aside.

While the onions are cooking, lightly grease a 9-inch pie pan.  Unroll the Crescent Rolls and divide them in half.  Do not form them into the Crescents.  Spread half of the dough to cover the bottom of the pan, and halfway up the sides.   

Brown the ground beef until no longer pink and drain.  Add the onions and blue cheese and mix.  Pour the mixture into the pie pan.

Spread the remainder of the Crescent dough on top, making sure it meets the bottom layer of dough at the sides of the pan.

Bake at 375° for 20 minutes or until dough is cooked (inserted toothpick comes out clean and top is golden brown).

Slice and serve.  Enjoy!

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