Florentine Meat Pie Recipe
Florentine Meat Pie is a delicious mouth-watering pie recipe. Try this amazingly irresistible Florentine Meat Pie dish; I bet you will get a lot of compliments for this one!
Ingredients
1 Cup Flour
1 1/2 Tsp. Sugar
1/4 Tsp. Salt
1/2 Cup Shortening
2 Tbl. Ice Water
FILLING:
1 Lb. Lean Ground Beef
1 Pkg. (10 Oz.) Frozen Chopped Spinach, thawed and drained
1 Can (6 Oz.) Tomato Paste
1/4 Cup Finely Crushed Saltine Cracker Crumbs
1 Tbl. Instant Onion Flakes
2 Large Eggs
1 Tsp. Salt
1 Tsp. Oregano
1 (9 Inch) Unbaked Pie Shell with High Fluted Rim
2 Tbs. Milk
1/2 Cup Grated Cheddar Cheese
4 Slices Bacon, halved crosswise and cooked until crisp for garnish if desired.
Directions
Add sugar and salt to flour.
Cut in shortening till fine.
Add water, stir with fork until mixture forms a ball.
Roll out to fit 9 inch pie pan.
Make high fluted rim.
In a medium mixing bowl mix together well the beef, spinach, tomato paste, cracker crumbs, onion, 1 egg, salt and oregano.
Press firmly into pie shell.
Cover pie shell edge with 2 inch wide strip of foil to prevent excessive browning.
Bake in a preheated 425° oven for 50 minutes.
Remove foil strip.
Beat remaining egg slightly and stir in milk and cheese; pour over top of pie (but not over pastry edge), spreading evenly.
Reduce heat to 350 degrees and bake until topping sets.
Remove from oven and let stand 10 minutes before cutting.
Garnish with bacon, if desired.
This can be, done ahead of time.
Makes a super dish to take on a picnic.
Served with a green salad, it makes a good main course for Sunday supper.
Also warms up well in a microwave oven, if you use a glass dish.
Cut in shortening till fine.
Add water, stir with fork until mixture forms a ball.
Roll out to fit 9 inch pie pan.
Make high fluted rim.
In a medium mixing bowl mix together well the beef, spinach, tomato paste, cracker crumbs, onion, 1 egg, salt and oregano.
Press firmly into pie shell.
Cover pie shell edge with 2 inch wide strip of foil to prevent excessive browning.
Bake in a preheated 425° oven for 50 minutes.
Remove foil strip.
Beat remaining egg slightly and stir in milk and cheese; pour over top of pie (but not over pastry edge), spreading evenly.
Reduce heat to 350 degrees and bake until topping sets.
Remove from oven and let stand 10 minutes before cutting.
Garnish with bacon, if desired.
This can be, done ahead of time.
Makes a super dish to take on a picnic.
Served with a green salad, it makes a good main course for Sunday supper.
Also warms up well in a microwave oven, if you use a glass dish.
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