Hearth Cooking at Jerusalem Mill Village
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Hearth Cooking
From stews, roasts, and whole birds to breads, puddings, and
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Sample Receipt
to make a Beef Steak pie
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For the filling:
1 1/2 pounds beef round steak - cut into 1" cubes
1/4 cup flour
1 large onion - chopped
2 tablespoons lard
1 tablespoon salt
1 teaspoon fresh or
1/4 teaspoon dried thyme 1/8 teaspoon pepper 2 cups potatoes - diced salt and pepper milk
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For the crust:
3/4 cup flour
1/4 teaspoon salt
1/4 cup lard
2 or 3 tablespoons clod water
Preparation:
1. Coat the beef cubes with the flour.
2. In a saucepan, cook the beef and the onion lard until the beef is browned and the onion is tender.
3. Add the water, thyme, 1 teaspoon salt and 1/8 teaspoon pepper.
4. Cover and simmer for 1 1/2 hours.
5. Add the potatoes, cover again, and simmer for 20 minutes.
6. Prepare the pastry.
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Stir together the flour and the salt.
Cut the lard into the mixture until it resembles coarse crumbs.
Sprinkle in the water, a tablespoon at a time and toos gently with a fork.
Form the pastry into a ball, then roll out on a lightly floured surface. The finished crust should be 1/2" - 1" larger than the pan in which the pie is to be baked.
8. Cut slits into the pastry and brush with milk.
9. Place in a dutch oven or a conventional oven set at 450 degrees and bakde for 15 minutes or until the crust is golden.
