When going to the Penrose Diner for a meal, whether it be breakfast, lunch, dinner or dessert, one of the toughest decisions is deciding what to eat. Some take the simple route by ordering a short stack of pancakes or a burger and fries while others crave something heartier and filling.
Many patrons of the Penrose Diner, know exactly what that dish is. Chef Mike Baroody, 23, who has worked at the Penrose for eight years, can make as many as 60 Beef Pot Pie’s in a day. With two hours needed to make the dish, the South Jersey resident said about 25 to 30 orders are made during lunch hours, but it depends on the crowd. Fellow chef Savas Kiriazoglou, who has been at Penrose for 18 years, is credited for the recipe.
When Baroody gets a chance to sit back and enjoy a meal at the Penrose, there is a good chance the Beef Pot Pie will end up on his plate.
“It’s one of my favorites,” he said. “I am definitely ordering it if it’s on the menu for the day.”
“It’s one of the customers’ favorites, too,” owner Pete Dovas added.
Due to its popularity, the Penrose is sharing the recipe so patrons can prepare it from home.
1 pound of beef chuck, cut into cubes
1 rib of celery, diced
2 carrots, diced
2 onions, diced
1 cup of corn
1 cup of green peas
3 potatoes, diced
2 teaspoons of garlic
2 tablespoons of beef base
1 teaspoon of black pepper
1 sheet of filo dough
1 cup of olive oil
1 cup of sherry wine
1 cup of flour
2 eggs, beaten
Boil the beef until tender, for about 45 minutes, Strain the meat and save the juice.
In a sauté pan, combine the beef, celery, carrots and onions. Add the oil. Cook for about three minutes, then add the garlic, black pepper and sherry wine. Add of all of the saved juice from the meat. Lower the heat and add the beef base. Let boil for about 10 minutes. Add the diced potatoes.
In a separate sauté pan, mix the
flour with cold water. Once the potatoes are cooked, slowly add the flour mixture followed by the corn and peas.
Preheat the oven to 375 degrees. Take the finished mixture and pour it into serving dishes. Top it with the filo dough, cut to size. Brush the dough with the beaten eggs. Place in the oven and bake for 10 to 15 minutes.
Owners: Baroody, Dovas and Kolovos families
Current ownership since 1997
2016 Penrose Ave.
Contact the South Philly Review at email@example.com.
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Compliments to the chef
A full plate