Saturday, October 13, 2012

Nana's Meat Pie

Nana's Meat Pie

This is a recipe that I have made for at least 30 years. It's an adaptation of a Mennonite recipe which my mom made as a staple in our household while I was growing up. Paired with a good white sauce (recipe to follow), you can't beat it for taste, plus it's a great introduction to sauerkraut and all its health benefits! You can use a commercial pie crust (boxed or frozen) or make your own. I've given directions to making a simple, no-fail crust that holds together quite well while still being flakey and tasty.


Pie Filling
  • 1 lb ground beef
  • 1/2 medium onion, chopped
  • 2 tbsp vegetable/canola oil
  • 2 c sauerkraut
  • 1/2 c water
  • salt and pepper to taste
Pie Crust
  • 2 c all-purpose flour
  • 1 c shortening
  • 1 tsp salt
  • ice water (approx 2-3  tbsp) - enough to make pastry dough stick together
White Sauce
  • 2 tbsp flour (approx.)
  • half stick butter or margarine
  • 1 1/2 - 2 c milk (for calorie's sake, I use non-fat)
  • pinch of salt and pepper

Pie Filling
Heat oil in a large heavy saucepan. Break up ground beef and place in saucepan with onion. Stir and cook til onions are translucent and ground beef is no longer pink inside. Add sauerkraut, water, salt and pepper and cook for approximately half an hour, until ingredients are combined and soft (this is when I like to sneak some to eat - shh).

Pie Crust
Place flour in a medium bowl and chop in shortening using a pastry blender or 2 knives. Add salt. Add water, one tbsp at a time until mixture forms a ball and holds together. Spread 2 tbsp flour on a work surface (covered with waxed paper). Gently roll and knead the pastry until it's smooth. Divide into 2 balls and roll each out into a circle. Place one on bottom of pie pan, put filling inside; cover with the other circle. Crimp sides of crust to hold together. Prick pie top with a fork. Bake pie at 400 degrees for 10 minutes, then reduce to 350 degrees for approximately 30-35 minutes, or until the crust is light golden in color and the filling is bubbly. Cover edges with foil if crust gets too dark.

White Sauce
Melt butter or margarine in a heavy non-stick medium saucepan on medium-high heat. Add flour, salt and pepper. Cook and stir constantly for approximately 1 minute, or until a thick roux (base) is made. It will look dry. DO NOT SCORCH. Add milk, 1/4 c at a time, Cook and stir between additions to keep sauce creamy. Add enough milk to give the consistency you prefer. We likes our thick and velvety. 

Voila! Nana's Meat Pie!

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