Quick Cheeseburger Pie
Ingredients:
Pat-in-the-Pan Pastry (below)
1 pound ground beef
½ to ¾ c. finely chopped onion
1 clove garlic, finely chopped
1/2 teaspoon salt
1/4 cup flour
1/3 cup dill pickle liquid
1/3 cup milk
1/2 cup chopped dill pickles
2 cups shredded American or Swiss cheese (8 ounces)
1. Heat the oven to 425°. Prepare pastry; pat in bottom and up sides of quiche dish, 8x2 inches, or round pan, 8x1 1/2 inches. Bake 15 minutes.
2. Cook and stir beef, onion and garlic in 10-inch skillet until brown; drain.
3. Sprinkle with salt and flour.
4. Stir in pickle liquid, milk, pickles and 1 cup cheese; Spoon into dish.
3. Bake 15 minutes; sprinkle with 1 cup cheese.
Bake until crust is golden brown, about 5 minutes longer.
Makes 4 to 6 servings.
Pat-in-the-Pan Pastry:
Mix 1 1/3 cups of Gold Medal all-purpose flour and 1/2 teaspoon of salt.
Cut in 1/2 cup of shortening with a pastry blender until mixture looks like tiny peas. Sprinkle in 3 to 4 tablespoons of cold water, 1 tablespoon at a time, stirring with a fork after each addition.
Mix lightly until all flour is moistened and pastry almost cleans side of bowl (add 1 to 2 teaspoons water if necessary).
Ingredients:
Pat-in-the-Pan Pastry (below)
1 pound ground beef
½ to ¾ c. finely chopped onion
1 clove garlic, finely chopped
1/2 teaspoon salt
1/4 cup flour
1/3 cup dill pickle liquid
1/3 cup milk
1/2 cup chopped dill pickles
2 cups shredded American or Swiss cheese (8 ounces)
1. Heat the oven to 425°. Prepare pastry; pat in bottom and up sides of quiche dish, 8x2 inches, or round pan, 8x1 1/2 inches. Bake 15 minutes.
2. Cook and stir beef, onion and garlic in 10-inch skillet until brown; drain.
3. Sprinkle with salt and flour.
4. Stir in pickle liquid, milk, pickles and 1 cup cheese; Spoon into dish.
3. Bake 15 minutes; sprinkle with 1 cup cheese.
Bake until crust is golden brown, about 5 minutes longer.
Makes 4 to 6 servings.
Pat-in-the-Pan Pastry:
Mix 1 1/3 cups of Gold Medal all-purpose flour and 1/2 teaspoon of salt.
Cut in 1/2 cup of shortening with a pastry blender until mixture looks like tiny peas. Sprinkle in 3 to 4 tablespoons of cold water, 1 tablespoon at a time, stirring with a fork after each addition.
Mix lightly until all flour is moistened and pastry almost cleans side of bowl (add 1 to 2 teaspoons water if necessary).