Meat Peas and Pie

One day I had some extra pizza dough and nothing for supper. I put together this meat pie and have been making it ever since. I did change the dough recipe a little from my pizza recipe to take out the corn meal. This is personal taste since I think it is better this way. I also use Crisco in place of olive oil in the dough for a flakier crust. Now, if you look carefully at the picture you will notice that there are no peas, I forgot to put them in. The pie still came out great. This shows we all make mistakes and even when we do, things still can turn out great. Furthermore, now you know the filling is not cast in stone, maybe you can make up your own variation. You can substitute corn, squash, chick peas, black beans, tomatoes, or make up combinations.

Filling

1 lb. Ground Chuck

1 medium yellow onion

1 bag of frozen peas

1 tbsp. Penzeys Spices Chicago Steak Seasoning

1 Tsp. Garlic Powder

Splash of Olive Oil

1 can chicken broth

½ cup sour cream

4 slices of provolone cheese

Chop onions into small pieces and combine in frying pan with olive oil, and seasonings. Cook onions until they are transparent, add meat and brown- do not over cook. Drain meat and return to pan. In a separate bowl combine sour cream with chicken broth, stirring until sour cream and chicken broth are completely combined. Pour onto meat and stir until mixture thickens. Defrost the peas only so they do not stick together and add them to the meat mixture. (You may have to add a little flour to thicken the mixture.)

Dough

1 cup warm water

1 package dry yeast

pinch of sugar

2 cups flour

1tsp. Baking soda

½ cup Crisco

Combine dry yeast, water, and sugar. Add Crisco, baking soda and flour, stir to make dough. Set dough aside to rise for about one hour.

Roll out a portion of the dough for the bottom of the pie and place into a 10" pie or stoneware pan. Fill with meat filling. Layer the top with provolone cheese. Roll out another portion of the dough and place on the top. Crimp the edges of the dough top and bottom closed and then poke holes into the top to allow for escaping air.

Bake for 25 minutes at 425 degrees. Allow pie to rest for several minutes before slicing.