1 SERVING 724 cal., 33g fat (14g sat. fat), 93mg chol., 1057mg sod., 71g carb. (6g sugars, 2g fiber), 33g pro. PREP 20 min.BAKE 15 min.SERVES 4
Ingredients 2 cups cubed cooked roast beef (1⁄4-in. pieces) 11⁄2 cup finely chopped cooked potatoes 1 cup beef gravy 1⁄2 cup finely chopped carrot 1⁄2 cup finely chopped cooked onion 1 Tbsp. chopped fresh parsley 1⁄4 tsp. dried thyme 1⁄2 tsp.salt 1/8 to 1⁄4 tsp. pepper Pastry for double-crust pie (9 in.) Half-and-half cream
- In a large bowl, combine the first 9 ingredients; set aside. On a lightly floured surface, roll out 1 portion of dough into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold crust over filling and press the edges with a fork to seal.
- Place on ungreased Baking Pan. Repeat with the remaining dough and filling. Cut slits in top of each; brush with cream.
- Slide the Pizza Rack into Shelf Position 5. Place the Baking Pan on the Pizza Rack. Turn Function Dial to Pizza/Bake, set temperature to 450° and set timer for 20 minutes. Bake until golden brown, 15-20 minutes.
For Double-Crust Pie:
Combine 21⁄2 cups all-purpose flour and 1⁄2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough into quarters. Shape each into a disk; wrap and refrigerate 1 hour or overnight.