MILE-HIGH BOLOGNA PIE
From America's Best Lost Recipes, cookbook. If you like bologna, then this is the pie for you. We could find no precedent for this particular recipe and had to rely on Barbara to give us a few clues as to its origin: "As a young homemaker on a tight budget, I became very inventive when it came to stretching a pound of meat to feed my family. This recipe was a spin-off of the Michigan Pasty, a ground beef, potato, and onion combination wrapped in pie crust. My first version did not include a crust. I cooked the ingredients in an electric fry pan and served it from the pan. Some time later, I decided to change its presentation and piled the browned and partially cooked ingredients into a pie plate, added a top crust, and baked it. My creation became Mile High Bologna Pie. When my daughter-in-law asked me how to make this dish, I knew my son, who is fussy about his food, really liked it." Barnara Estabrook-Rhinelander,Wisconsin
Provided by mightyro_cooking4u
Categories Meat
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Adjust an oven rack to the middle position.
- Preheat oven to 425 degrees Fahrenheit.
- Heat 1 Tablespoon oil in a large nonstick skillet until shimmering.
- Working in two batches, cook the bologna in a large skillet over medium heat until lightly browned on both sides, about 6 minutes.
- Transfer to a large plate.
- Heat the remaining 1 Tablespoon oil in the now-empty skillet until shimmering.
- Cook the onion until softened, about 3 minutes.
- Add the potatoes and carrots and cook, tossing occasionally, until just beginning to brown, about 8 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the water, cover, and cook until the potatoes and carrots are just tender, about 15 minutes.
- Stir in the peas and season to taste with salt and pepper.
- Let the vegetables cool until just warm, about 30 minutes.
- Spoon the vegetables into the pie shell.
- Arrange the bologna over the top of the vegetables.
- Top with the remaining chilled circle of dough and crimp the edges as desired.
- Cut four 2-inch slits in the top of the dough; brush top with beaten egg.
- Bake until the crust is golden brown, about 30 minutes.
- Let cool for 5 minutes.
- Serve, drizzling ketchup over the top.
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Jumanne Kiza
[email protected]This pie is so bad, it should be illegal.
Ruth J
[email protected]I would rather eat my own shoe than eat this pie again.
Md arman Hossin
[email protected]This pie is a crime against food.
Nayana Dilrukshi
[email protected]This pie is the worst thing I've ever eaten.
Yj Yvtf
[email protected]This pie was a waste of time and money.
Bailey Vaugjan
[email protected]I would not recommend this recipe.
Felix Njubi
[email protected]This pie was a disaster. The crust was soggy and the filling was runny.
Hristina Mihajlovic
[email protected]I wasn't a fan of this pie. The crust was too thick and the filling was bland.
Zoe Dickason
[email protected]The crust was a bit dry, but the filling was delicious.
Sports Lover
[email protected]This pie was a bit too cheesy for my taste, but my kids loved it.
Andy Martinez
[email protected]I've made this pie several times now and it's always a hit. It's so easy to make and it's always delicious.
Mfanafuthi Thumbela
[email protected]This was a great recipe. The pie was delicious and the crust was perfect.
abubakar saleem
[email protected]This pie is so easy to make and it's always a hit with my family. I love that I can use whatever vegetables I have on hand.
Mudassir Rajput
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it! The crust was perfect and the filling was cheesy and flavorful.
Md Shawn
[email protected]This was a great weeknight meal. It was quick and easy to make, and my kids loved it. I'll definitely be making this again.
abdul raqib haji awang
[email protected]I've made this pie twice now and it's always a crowd-pleaser. The crust is so easy to make and the filling is delicious. I love that I can use whatever vegetables I have on hand.
Afzal Jutt
[email protected]This bologna pie was a hit with my family! The crust was flaky and the filling was cheesy and flavorful. I will definitely be making this again.