INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375~. Saute the onions in butter or drippings over
medium heat until they start to brown. Add the pork and spices and
stir constantly, breaking the pieces of pork into small chunks, until
the meat starts to brown. Add the water, cover and simmer over medium
heat, stirring onve in a while for 30 to 45 minutes. Add the  potatoes,
mix well and remove from the heat. (This mixture can be  prepared 1 day
ahead and then refrigerated overnight). Roll out half  of the dough and
cut into 8 roundds with a 4" cutter. Brush the  surface of each round
with egg wash and then place the meat mixture  on each round. Cover
each round with a somewhat larger round, cut  from the second half of
the pie dough. Firmly crimp together the top  and bottom rounds with
your fingers or a fork. Brush the top of each  round with egg wash and
bake in preheated oven for 10 minutes.  Increase the oven heat to 425~
and bake for an additional 6 to 8  minutes. Keep wqarm and serve with a
country gravy and vegetable. As  an appetizer, Lumberjack Pie can be
baked in a pie pan with a double  crush and served in wedges. Miniature
pie made with refrigerated  biscuit dough make good hot hors d'oeuvres.
Can be made and assembled  up to the point of baking, then frozen for
later use. They may also  be baked ahead, frozen and reheated. Source:
Cookin' USA, Merle  Ellis. Posted to MC-Recipe Digest by Nancy Berry
<nlberry@prodigy.net> on Apr 20, 1998

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