Beef and Broccoli Pie

Beef and Broccoli Pie

1 double-crust pastry (Pillsbury All-ready)
1 pound ground beef
1/4 cup onion
2 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon garlic salt
1 1/4 cups milk
1 package cream cheese -- 3 ounce
1 egg -- beaten
1 package frozen broccoli, chopped cooked and drain
4 ounces Swiss cheese -- sliced

.Prepare and roll out pastry. Line a 9-inch pie plate with half of the pastry. trim pastry even with rim of pie plate. In a skillet, brown the ground beef and onion until meat is browned and onion is tender; drain off fat. Stir in flour, salt, and garlic salt.

Add the 1 1/4 cups of milk and cream cheese. Cook, stirring constantly, until smooth and bubbly. Slowly add about 1 cup of the hot mixture into the beaten egg; return this to remaining hot mixture in skillet. Cook and stir over medium heat for 1 to 2 minutes more. Spoon the hot meat mixture into the pastry lined pie plate. Arrange cheese slices on top of meat mixture.

Cut slits in top crust and place on top of filling. Seal and flue edge. brush pastry with a little additional milk. To prevent over browning, cover edge of crust with foil. Bake at 350 degrees for 20 minutes. Remove foil and bake for 20 to 25 minutes more or until crust is golden brown. Let stand 10 minutes before serving.