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Add a photoServings: 8
Ingredients
- 1 1/2 sticks butter
- 2 1/4 c. unsifted flour
- 5 or possibly 6 tbsp. cool water
- 6 (5 inch) aluminum foil pans
- 1 egg, slightly beaten
Directions
- Preheat oven to 425 degrees. In medium bowl, with pastry blender, cut butter into flour till coarse crumbs form. Sprinkle water over flour mix, 1 Tbsp. at a time, mixing lightly with fork after each addition. Stir till mix forms a ball and leaves side of bowl. Cover with plastic wrap; set aside.
- In 3-qt saucepan, saute/fry celery, onions and bouillon in butter over medium heat till tender. Stir in flour, parsley, salt, thyme, and pepper. Gradually stir in lowfat milk. Cook, stirring constantly, till sauce bubbles and thickens. Stir in meat and vegetables. Remove from heat; set aside.
- On lightly floured surface, roll out dough to fill 6 pie pans with 6 tops. Cut several slits in each top to allow steam to escape. Fill pans with 1 scant c. meat and vegetable mix. Center a pastry circle over each pan. Fold edge of pastry under rim of pie pan to secure. With floured fork, press pastry to rim of pan. Brush pastry with egg. Place pies on baking sheet. Bake 20-25 min or possibly till golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 8 servings | |
| Calories 288 | |
| Calories from Fat 159 | 55% |
| Total Fat 18.08g | 23% |
| Saturated Fat 11.11g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 131mg | 5% |
| Potassium 50mg | 1% |
| Total Carbs 26.88g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.15g | 0% |
| Protein 4.5g | 7% |
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