craven.fr (.ox.ac.uk)

I feel bad putting up another pie recipe so soon after the last two, but although I have written up a few more varied recipes, I don't have pictures of anything else on hand. So this one is going up in the mean time.

Anyway, encouraged by my success with cooking a chicken pot pie, I did decide to try making a beef one, which came out great!

Ingredients

• 2 cups flour
• 1/3 cup corn flour
• 1 cup margarine
• 2 tbsp parsley
• 1/2 tsp salt

• 2 cups diced beef, like they sell for making bœuf bourguignon
• 1 cup water
• 1/3 cup flour
• 1 beef bouillon cube
• 1-2 cups mixed frozen vegetables

Preparation

Prepare the dough: 1. In a big bowl, mix flour, corn flour, parsley, and salt. 2. Chop up margarine and incorporate with a pastry blender until you have pea-sized crumbs. 3. A tablespoon or so at a time, whisk in ice water with a fork until the dough starts to hold together. 4. Form into two balls, one slightly larger than the other, and put in the refrigerator for at least 30 minutes.

Prepare the filling:1. Brown beef in a skillet 2. Dissolve bouillon cube in boiling water 3. Add water and bouillon mixture to beef and stir in flour and vegetables.

Prepare the pie: 1. Grease a pie dish. 2. Roll out the larger ball of dough on a flour-covered surface until it is bigger than the pie dish with some room to spare. 3. Wrapping the dough around the rolling pin, transfer it to the pie dish and get it in place. 4. Pour the filling into the pie. 5. Roll out the smaller ball for the covering, and place it on top of the pie in the same way. 6. Fold the edges of the top crust over the bottom crust and press with fingers all the way around (removing any extra crust as you go). 7. Cut four slits in the pie to allow steam to escape. 8. Bake at 220° C for 45 minutes. (If the cooking dough expands to close your slits, poke them open again with a knife.)

And there you have it, beef pot pie!