Thursday, September 19, 2019




  • 1 tablespoon essential olive oil
  • 1 1/2 pounds hamburger
  • 1 medium onion, chopped
  • 1 1/2 medium carrots, finely chopped
  • 2 ribs celery, chopped
  • 2 cloves garlic clove, minced
  • 1 tablespoon Worcestershire sauce
  • 1 8-oz. can no-salt tomato sauce
  • 1/2 cup shredded sharp Cheddar
  • Pepper and salt
  • 1 large egg
  • Pastry for 1 double-crust 9-inch cake (homemade or store-bought)

Steps to make It

Place rack in cheapest position of oven preheat to 400F. Line a baking sheet with foil.
Warm oil inside a skillet over medium-high temperature. Prepare beef, splitting up large pieces having a wooden spoon, until no more pink, about a few minutes. Remove to some bowl utilizing a slotted spoon. Drain basically 1 Tablespoons of. fat from skillet. Add onion, carrots and celery saut until starting to brown, about a few minutes. Add garlic clove saut one minute. Transfer to bowl with beef stir in Worcestershire, tomato sauce and Cheddar. Season with pepper and salt. Let awesome slightly. Beat egg inside a bowl with 1 teaspoon. water.

Unveil 1 sheet of pastry and squeeze into a 9-inch cake plate (use aluminum or tempered glass if you plan to freeze). Put on lined baking sheet. Add meat mixture and spread evenly. Unveil second sheet of pastry place on the top of cake. Fold top crust over bottom crust crimp edges to close. Brush top with egg wash. Cut steam vents in top.
Bake for fifteen minutes. Reduce oven temperature to 350F bake until crust is golden and filling bubbles at steam vents, 20 to 25 minutes longer.

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