| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | Meats | 6 | Servings | |
INGREDIENTS
| 6 | c | All-purpose flour |
| 1 1/2 | ts | Baking powder |
| 1 1/2 | ts | Salt |
| 1 1/2 | ts | Sugar |
| 2 3/4 | c | Solid vegetable shortening |
| 2 | Egg | |
| 1 1/2 | ts | Cider vinegar |
| 3/4 | c | Cold water |
| 1 | lb | Boneless beef sirloin * |
| 1 | lb | Boneless pork butt ** |
| 1/3 | c | Ground suet |
| 2 | Medium carrots;finely minced | |
| 2 | Potatoes; cut 1/4 inch cubes | |
| 1 | Medium onion; finely chopped | |
| 1 | ts | Salt |
| 1 | ts | Dried thyme |
| 1/4 | ts | Black pepper; fresh ground |
| 1/4 | ts | Hot red pepper sauce |
| 1/2 | c | Hot water |
| 1/2 | c | Margarine; melted |
| Chili sauce; optional |
INSTRUCTIONS
NEVER-FAIL PIE CRUST FILLING ADD LATER * The Beef should be cut into 1/2 inch cubes. ** The pork should be coursely ground. NEVER-FAIL PIE CRUST In a large mixer bowl, combine the flour, baking powder, salt and sugar. Add the shortening and beat until the mixture is crumbly, about 2 minutes. In a small bowl, beat the egg well and add the vinegar and water. Pour over the flour-shortening mixture and beat until well combined, about one minute. Form the dough into 6 balls, wrap in waxed paper and refrigerate overnight. FILLING Preheat the oven to 350 F. In a large bowl, combine the meats, vegetables and seasonings. With a knife, divide the mixture into six wedges, like a pie. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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