Preparation:
Dissolve the bouillon cube in the boiling water and add the beef,
Worcestershire sauce, salt, sugar, paprika, and pepper. Add the vegetables,
and cook the mixture for 5 min. Combine the flour with enough cold water to
make a paste, and slowly stir into the mixture, cooking it until it
thickens. Then spoon it into 6 (8 oz.) oven-proof casseroles.
Pastry:
1 c. flour
1/2 c. cornmeal
3/4 tsp. salt
1/3 c. shortening
4 T. cold water
Make the pastry by sifting together the flour, cornmeal, and salt. Cut in
the shortening until the mixture resembles coarse crumbs. Sprinkle the
water by tablespoons over the mixture. Stir it lightly with a fork until it
is just damp. (If necessary, add another tablespoon of cold water to make
the dough hold together.) Form the dough into a ball. Divide it into 6
parts and roll each part to form a circle large enough to fit the top of
each casserole. Place the pastry circle over the filling, turn the edges
under, and flute them. Make several cuts in the pastry to allow steam to
escape. Bake the pies in a pre-heated oven to 450 degrees for 12 to 15
minutes. |
