Newhalen Moose Pie
Yield
4 servingsPrep
15 minCook
2 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
moose
(or beef), cut into 1 inch cubes |
* |
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
vegetable shortening
(or vegetable oil) |
|
| 1 | cup |
onions
chopped, (or 1/2 cup dried onion flakes) |
|
| 1 | cup |
carrots
sliced 1/4 inch thick |
|
| ¼ | teaspoon |
thyme
|
*
|
| 1 ½ | cups |
beef stock
(or 4 beef bouillon cubes in 1 1/2 cups water), prefer veal stock if possible |
|
| 2 | tablespoons |
worcestershire sauce
optional |
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | stick |
pie dough
|
* |
| 1 | each |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
moose
(or beef), cut into 1 inch cubes |
* |
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 45 | ml |
vegetable shortening
(or vegetable oil) |
|
| 237 | ml |
onions
chopped, (or 1/2 cup dried onion flakes) |
|
| 237 | ml |
carrots
sliced 1/4 inch thick |
|
| 1.3 | ml |
thyme
|
*
|
| 355 | ml |
beef stock
(or 4 beef bouillon cubes in 1 1/2 cups water), prefer veal stock if possible |
|
| 3E+1 | ml |
worcestershire sauce
optional |
|
| 1.3 | ml |
black pepper
|
|
| 113 | g |
pie dough
|
* |
| 1 | each |
eggs
beaten |
|
Directions
Shake pieces of meat in sack with flour and salt.
Add oil or shortening to Dutch oven and place on medium heat.
Brown about half the meat at a time and remove to another dish.
When all meat is browned return it to Dutch oven and combine it with onions, Worcestershire, and pepper.
Bring to a boil, cover and simmer for 1½ hrs.
Pour mixture into a 9 x 9 inch square baking pan and cover with pie crust.
Trim and flute edges and pierce crust in several places to allow steam to escape.
Brush top with beaten egg.
Bake at 425F for 25 minutes or until crust is golden brown.
Pie will serve 4 adequately and maybe 1 more.
