RUSTIC SAVORY MEAT PIE

Rustic Savory Meat Pie image

Provided by Rosemary

Time 1h

Yield 8 serving(s)

Number Of Ingredients 21

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3/4 cup water
2 cups bread flour
2 tablespoons sugar
1/2 teaspoon salt
2 teaspoons active dry yeast
1 cup onion, minced
1/2 cup celery, minced
4 cloves garlic, minced
1 lb mushroom, sliced
2 tablespoons olive oil
1/2 cup red wine
2 cups cooked beef, cubed
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
salt and pepper
1 package frozen mixed vegetables, cooked
2 tablespoons butter
2 tablespoons flour
2 cups fine breadcrumbs
1 cup no-salt-added beef broth
1 tablespoon balsamic vinegar

Steps:

Prepare dough, using bread machine.
Preheat oven to 350 degrees.
Saute onion, celery and garlic in olive oil for about 5 minutes, or until onion starts to soften.
Add sliced mushrooms and continue cooking until mushrooms are tender.
Add cooked beef and spices.
Stir to blend well, then add the wine and cooked vegetables.
Allow mixture to simmer while you prepare the brown sauce.
Melt butter in a small saucepan.
Gradually add the flour, stirring so as to avoid lumps.
Stir in beef broth and blend well.
When this is thoroughly blended, bring to a boil, then reduce to simmer.
Add balsamic vinegar and stir.
Add up to 2 c bread crumbs to thicken filling as desired, then remove from heat.
Roll out dough so that it is 1 1/2 times the size of your pie pan.
Carefully place crust into pie pan.
Crust will hang over the edges.
Pour the filling into the prepared pan, cover with brown sauce.
Bring outer edges of crust toward the center and pinch dough to close.
Do not seal too tightly.
You want to allow space for steam to escape.
Bake at 350 degrees for 35-40 minutes or until crust is nicely browned.