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Beef Pot Pie with Pie Crust Topping
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 021 01
BEEF POT PIE WITH PIE CRUST TOPPING
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
332 cal
24 g
26 g
15 g
66 mg
515 mg
28 mg
Ingredient
Weight
Measure
Issue
BEEF,DICED,LEAN,RAW
30 lbs
ONIONS,FRESH,CHOPPED
3-1/2 lbs
2 qts 2 cup
3-7/8 lbs
WATER
25-1/8 lbs
3 gal
12-1/3 lbs
1 gal 1-3/4 qts
JUICE,TOMATO,CANNED
SALT
1-7/8 oz
3 tbsp
1/2 oz
2 tbsp
PEPPER,BLACK,GROUND
CARROTS,FRESH,SLICED
6 lbs
1 gal 1-1/3 qts
7-1/3 lbs
POTATOES,FRESH,CHOPPED
9 lbs
1 gal 2-5/8 qts
11-1/8 lbs
11 oz
2-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE
WATER
2-1/8 lbs
1 qts
1-7/8 lbs
1 qts 3 cup
FLOUR,WHEAT,GENERAL PURPOSE
SALT
1/3 oz
1/4 tsp
SHORTENING
14-1/2 oz
2 cup
8-1/3 oz
1 cup
WATER,COLD
Method
1
Cook beef and onions in a steam-jacketed kettle about 5 minutes.
2
Add water, tomato juice, salt and pepper to meat. Bring to a boil; reduce heat; cover; simmer 1 hour 15 minutes.
3
Add carrots; cover; simmer 10 minutes.
4
Add potatoes, cover; simmer 20 minutes or until vegetables are tender.
Combine flour and water; add to meat and vegetable mixture while stirring; simmer 5 minutes or until thickened, stirring
5
constantly.
6
Place 7 quarts mixture in each steam table pan. CCP: Hold for service at 140 F. or higher.
7
Sift flour and salt together in a mixing bowl.
8
Add shortening to dry ingredients. Using a pastry knife attachment, mix at low speed 30 seconds or until shortening is evenly
distributed and mixture is granular in appearance.
9
Add water; mix at low speed 1 minute until dough is just formed. Chill dough at least 1 hour for ease in handling.
Divide dough into 4-1 pound balls. Roll each ball into a rectangle about 18x10 inches, about 1/8-inch thick. Cut each rectangle
10
into 25 pieces about 3-1/2x2 inches. Place 25 pieces on top of hot, 180 F., meat mixture in each pan. Using a convection oven,
bake at 400 F. 25 to 30 minutes or until lightly browned on low fan, open vent. CCP: Internal temperature must reach 155 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.



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Beef Pot Pie with Pie Crust Topping

Yield: 100 Portion: 1 Cup
Calories: 332 cal
Carbohydrates: 24 g
Protein: 26 g
Fat: 15 g
Cholesterol: 66 mg
Sodium: 515 mg
Calcium: 28 mg

Ingredient Weight Measure Issue
BEEF,DICED,LEAN,RAW 30 lbs
ONIONS,FRESH,CHOPPED 3-1/2 lbs 2 qts 2 cup 3-7/8 lbs
WATER 25-1/8 lbs 3 gal
JUICE,TOMATO,CANNED 12-1/3 lbs 1 gal 1-3/4 qts
SALT 1-7/8 oz 3 tbsp
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
CARROTS,FRESH,SLICED 6 lbs 1 gal 1-1/3 qts 7-1/3 lbs
POTATOES,FRESH,CHOPPED 9 lbs 1 gal 2-5/8 qts 11-1/8 lbs
FLOUR,WHEAT,GENERAL PURPOSE 11 oz 2-1/2 cup
WATER 2-1/8 lbs 1 qts
FLOUR,WHEAT,GENERAL PURPOSE 1-7/8 lbs 1 qts 3 cup
SALT 1/3 oz 1/4 tsp
SHORTENING 14-1/2 oz 2 cup
WATER,COLD 8-1/3 oz 1 cup

Method:
1
Cook beef and onions in a steam-jacketed kettle about 5 minutes.
2
Add water, tomato juice, salt and pepper to meat. Bring to a boil; reduce heat; cover; simmer 1 hour 15 minutes.
3
Add carrots; cover; simmer 10 minutes.
4
Add potatoes, cover; simmer 20 minutes or until vegetables are tender.
Combine flour and water; add to meat and vegetable mixture while stirring; simmer 5 minutes or until thickened, stirring
5
constantly.
6
Place 7 quarts mixture in each steam table pan. CCP: Hold for service at 140 F. or higher.
7
Sift flour and salt together in a mixing bowl.
8
Add shortening to dry ingredients. Using a pastry knife attachment, mix at low speed 30 seconds or until shortening is evenly
distributed and mixture is granular in appearance.
9
Add water; mix at low speed 1 minute until dough is just formed. Chill dough at least 1 hour for ease in handling.
Divide dough into 4-1 pound balls. Roll each ball into a rectangle about 18x10 inches, about 1/8-inch thick. Cut each rectangle
10
into 25 pieces about 3-1/2x2 inches. Place 25 pieces on top of hot, 180 F., meat mixture in each pan. Using a convection oven,
bake at 400 F. 25 to 30 minutes or until lightly browned on low fan, open vent. CCP: Internal temperature must reach 155 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/beef_pot_pie_with_pie_crust_topping.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence