Beef Tourti
Yield
2 piesPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | medium |
potatoes
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 ½ | pounds |
ground beef
|
|
| 1 | large |
onions
diced |
|
| ¼ | teaspoons |
allspice
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
garlic salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | medium |
potatoes
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 680.4 | g |
ground beef
|
|
| 1 | large |
onions
diced |
|
| 1.3 | ml |
allspice
|
|
| 1.3 | ml |
cinnamon
|
|
| 1.3 | ml |
garlic salt
|
|
Directions
Boil potatoes and mash coarsely.
Heat oil in large, heavy duty frying pan and brown beef and onion.
Stir in potatoes, allspice, cinnamon, garlic salt, salt and pepper.
Preheat oven to 400℉ (200℃).
Line two 9-inch pie pans with pastry.
Using slotted spoon, fill pans with meat mixture.
Cover with top crusts, cutting vents so steam can escape.
Bake in preheated oven for 45 minutes or until golden-brown.
