Beef Pot Pie Wedges

I got this idea from a Rachel Ray cooking magazine and I thought I would give it a try.  I, of course, altered the recipe to suit me, omitting the mushrooms she uses, adding Orzo and chopped spinach  Her recipe makes 4 and I needed 5, so I added more ingredients. I use a good quality organic broth (found in the health food section of your grocer---wal mart doesn't carry it where I live), which is more costly than the clear broths you can buy in the soup section of your favorite grocer, but the flavor is worth it.  When working with the pastry, try to work quickly as the heat from the meat mixture melts the pastry and it becomes difficult to move from your prep surface to the pan.  We will definately make this one again!!Get your Flambo on!! 

Beef Pot Pie Wedges
(makes 4)



1 lb freshly ground beef (not store ground, but a piece of a roast, with fat removed, ground in a food processor, or meat grinder.  Is a different texture)


½ tsp garlic powder


4 shakes of Worcestershire sauce


Freshly ground pepper to taste


Sea salt to taste


2 cups of cooked Orzo (3/4 cup before cooking)
 2 Tbl Extra virgin olive oil


½ cup sweet onion, chopped


2 cups beef broth, divided ( good quality, organic, skip the clear broths)


1/3 cup chopped frozen spinach, thawed


1 garlic clove finely chopped


Salt and pepper to taste


2 Tbl flour


1 cup mixed vegetables


1 package (2 pieces) good quality prepared pie crust. (more if you have more than 4 people to feed.)






Oven 425 degrees


In a large skillet, cook the ground beef over medium high heat, with garlic powder, Worcestershire sauce, salt and pepper. Remove from pan to a plate.


Heat olive oil in the pan, add onion and garlic. Toss in the spinach and allow to cook for a minute. Add the 2 Tbl flour, mixing well, then add about 1 cup of the beef broth, stirring to mix and thicken. Add the orzo, vegetables, ground beef, stirring to mix. Add more beef broth, as needed, stirring continually, to make a thick mixture, but not dry.


Remove from heat and allow to cool a little.


Remove 1 crust from the package, unroll it on a cutting board. Slice in half. You now have 2 half circles. Divide the meat mixture into 4 sections and place a mound of the pot pie mixture at one end, leaving a border. Fold the pastry over the mound, making a wedge, and seal the edges, crimping with a fork. Place the pot pie wedge on a baking sheet lined with parchment paper. Continue with the other pastry pieces, one at a time, as I learned the hard way that the heat from the mixture quickly melts the pastry and becomes hard to transfer. Spray tops with a cooking spray. The original directions said to bake for 10 minutes. Well, my oven laughs at 10 minute baking times so I baked these for 30 minutes, until golden brown.