Beef Pie

Directions

Line four 8×8×2-inch baking pans with heat-resistant freezer wrap.

Allow enough extra wrap to fold over top.

Use one pan for each six servings or one-fourth of the recipe.

Do not line pans for food to be served without freezing.

Cook onions in boiling water until tender.

Drain; save cooking liquid.

Melt fat. Stir in 1 cup flour, salt, and pepper. Add enough water to the reserved onion cooking liquid to make 1½ quarts.

Stir in onion cooking liquid and water slowly.

Add gravy seasoning, if desired.

Cook until thickened, stirring constantly.

Pour gravy over onions, peas, and beef.

Mix gently. Pour one-fourth of mixture into each baking pan.

Spread evenly to avoid air pockets.

Mix flour and salt.

Mix in margarine only until mixture is crumbly.

Add cold water and mix lightly.

Divide dough into four parts.

Roll each part out on lightly floured surface into an 8×8-inch square.

Fit over filling in pans.

Sprinkle with poppy seeds, if desired, using ¼ teaspoon per pan.