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BEEF FILLING Brown beef, onions and mushrooms in oil in a large skillet until beef is cooked through and onions and mushrooms are tender.
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Add salt, pepper and thyme, adjusting salt and pepper if necessary.
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Mix in parsley and bread crumbs.
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Make a well in the center of the beef mixture and put cream cheese in it.
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Over low heat, cut up cream cheese as it melts and mix in until cheese is completely combined with meat mixture.
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Remove from heat and set aside.
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CRUST INSTRUCTIONS **Have a 9-inch square baking pan ready.
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**
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Combine all dry ingredients, including onion, in a large mixing bowl.
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Cut butter into 5 or 6 pieces and add to flour mixture.
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Add shortening.
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Using a pastry cutter, cut butter and shortening into flour mixture until it resembles coarse crumbs (approximately pea sized).
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Add beaten egg and 6 Tablespoon cold water.
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Mix liquids with flour/butter mix until it comes together and there are no dry flour parts.
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Add more water, if necessary, 1 Tablespoon at a time.
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Do not overmix, but be sure that the liquid and flour are completely combined.
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Use your hands to pull chunks of dough together, if necessary.
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Dough should not be sticky, but should not be dusty-dry, either.
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You should be able to work with it without it falling apart OR making a sticky mess of your hands.
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Divide dough into 2 parts, 1/3 to 2/3 ratio.
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Flour the surface youll be working on for me, this is usually the counter.
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Dust the rolling pin with flour.
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Take the bigger portion of dough and pat it into a rough ball shape.
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Then press it slightly flat with your hands and roughly shape it into a square.
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With the rolling pin, roll into a square approximately 12-13 across.
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Loosen dough from counter, if necessary, with a spatula.
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Fold into half and then into fourths.
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Gently set in baking dish and unfold.
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Lightly press crust into pan and up sides.
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Spoon filling evenly into bottom crust.
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Roll out top crust into roughly a 10 inch square.
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Fold into fourths and set on top of filling and bottom crust.
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Trim edges of both bottom and top crust.
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Roll the top crust edge underneath itself and press to seal it to the bottom crust.
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Make the outer edges pretty if you like, or just keep it rolled smooth.
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It looks nice either way.
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Cut X slits in top of crust 3 rows of 3.
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This isnt totally necessary, but looks pretty and designates 9 even pieces.
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Lightly beat 1 egg with 1 Tbsp of milk.
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Brush over entire top crust with pastry brush.
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Bake at 375 degrees for 35-40 minutes, until crust is golden brown.
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I use a glass pan, so if you are using metal, I recommend checking on this before 35 minutes.
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Let stand at least 5 minutes before cutting into squares.
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Enjoy!
