¾ cup soft bread crumbs
¼ cup chopped onion
2 tbs minced fresh parsley
1 tsp salt
½ tsp dried marjoram
1/8 tsp pepper
¼ cup milk
1 egg, lightly beaten
1 lb ground beef
1 (14 ½ oz) can stewed tomatoes
1 tbs cornstarch
2 tsp beef bouillon granules
1 cup frozen peas
1 cup sliced carrots, cooked
CRUST:
2 2/3 cups flour
½ tsp salt
1 cup shortening
7-8 tbs ice water
half-and-half
In a bowl, combine the first eight ingredients; crumble beef over mixture and mix well (mixture will be soft.) Divide into fourths; shape each portion into 12 small meatballs. Brown meatballs, a few at a time, in a large skillet; drain and set aside.
Drain tomatoes, reserving liquid. Combine the liquid with cornstarch; pour into the skillet. Add tomatoes and bouillon; bring to a boil over medium heat, stirring constantly. Stir in peas and carrots. Remove from the heat and set aside.
FOR CRUST: Combine flour and salt in a bowl. Cut in shortening until the mixture resembles coarse crumbs. Add water, 1 tbs at a time, tossing lightly with a fork until dough forms a ball.
On a lightly floured surface, roll half of the dough to fit a 10” pie plate. Place in an ungreased pie plate; add meatballs. Spoon tomato mixture over top. Roll remaining pastry to fit top of pie. Place over filling; seal and flute edges. Cut vents in top crust. Brush with cream.
Bake at 400 degrees for 45-50 minutes or until golden brown. If needed, cover edges with foil for the last 10 minutes to prevent over-browning. Let stand for 10 minutes before cutting
6 servings
