Beef and Vegetable Pastry

Enjoy this rustic pie, made by filling a pie crust with a meat mixture, then just folding over the filling.

Serves: 8Hands-on: 20 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 2 Tbsp. butter
  • 1 medium onion, peeled and chopped
  • 1 medium red bell pepper, seeded and chopped
  • 1 cup sliced cremini mushrooms
  • 1 lb. sliced deli roast beef
  • 1 cup part-skim ricotta cheese
  • 1 Tbsp. flour
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 tsp. dried marjoram leaves
  • 1 cup shredded low-fat Swiss cheese
  • 3 Tbsp. grated Romano cheese
  • 1 ready-made pie crust, room temperature

Directions

  • Preheat oven to 375°F. In large saucepan, melt butter over medium heat. Add onion, red bell pepper, and mushrooms; cook and stir until vegetables are tender and liquid evaporates, about 10 minutes. Remove from heat and place in large bowl.
  • Add beef, ricotta, flour, salt, pepper, marjoram, and Swiss cheese and mix gently. Roll out pie crust to a 12" circle and place on baking sheet. Place beef mixture on one half of pie dough, leaving a 2" border. Sprinkle with Romano cheese. Gently fold pie dough over the beef mixture and press the edges together. Primp edges with your fingers and cut 3 small slashes in the top of the pastry.
  • Bake for 35 minutes or until crust is golden brown. Let stand for 10 minutes, then slice to serve.

Recipe Information

Serves: 8

Ingredients

  • 2 Tbsp. butter
  • 1 medium onion, peeled and chopped
  • 1 medium red bell pepper, seeded and chopped
  • 1 cup sliced cremini mushrooms
  • 1 lb. sliced deli roast beef
  • 1 cup part-skim ricotta cheese
  • 1 Tbsp. flour
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 tsp. dried marjoram leaves
  • 1 cup shredded low-fat Swiss cheese
  • 3 Tbsp. grated Romano cheese
  • 1 ready-made pie crust, room temperature

Directions

  • Preheat oven to 375°F. In large saucepan, melt butter over medium heat. Add onion, red bell pepper, and mushrooms; cook and stir until vegetables are tender and liquid evaporates, about 10 minutes. Remove from heat and place in large bowl.
  • Add beef, ricotta, flour, salt, pepper, marjoram, and Swiss cheese and mix gently. Roll out pie crust to a 12" circle and place on baking sheet. Place beef mixture on one half of pie dough, leaving a 2" border. Sprinkle with Romano cheese. Gently fold pie dough over the beef mixture and press the edges together. Primp edges with your fingers and cut 3 small slashes in the top of the pastry.
  • Bake for 35 minutes or until crust is golden brown. Let stand for 10 minutes, then slice to serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories310
Total Fat16g
Saturated Fat8g
Cholesterol50mg
Sodium1160mg
Total Carbohydrate21g
Dietary Fiber1g
Sugars2g
Protein20g