I’ve made a couple of variations of the meat pie made using the crescent dinner rolls as the crust, but I tried something a little bit different today.
The meat part can be whatever you like, but my favourite is ground beef, mushrooms, fresh spinach and cream of mushroom soup. I don’t measure anything. Sometimes I add vegetables and sometimes I have the vegetables on the side. Today, they were on the side.
The one problem I had the last time was that the bottom crust was a bit soggy, so this time I decided to bake the crust first. It took about 10 minutes to brown it while the beef mixture was in the frying pan getting ready to be put into the crust.
With the crust already browned and the meat mixture nice and hot, it only has to be in the oven for about 10 minutes to brown the top crust. Five and a bit of one more of the crescent dinner rolls made up the bottom crust and the other pieces went on top.
The first piece did not come out perfectly, but it tasted just fine. Hopefully the next pieces come out all together.
A salad would have been nice to go with this too, but that would have meant a shopping trip to pick up salad material.
I could never be a food blogger full time. It is a good thing I only show my foods once in awhile. 🙂
HAPPY NEW YEAR