| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
|
Meats |
6 |
Servings |
INGREDIENTS
| 6 |
c |
All-purpose flour |
| 1 1/2 |
t |
Baking powder |
| 1 1/2 |
t |
Salt |
| 1 1/2 |
t |
Sugar |
| 2 3/4 |
c |
Solid vegetable shortening |
| 2 |
|
Egg |
| 1 1/2 |
t |
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 |
t |
Salt |
| 1 |
t |
Dried thyme |
| 1/4 |
t |
Black pepper, fresh ground |
| 1/4 |
t |
Hot red pepper sauce |
| 1/2 |
c |
Hot water |
| 1/2 |
c |
Margarine, melted |
|
|
Chili sauce, optional |
INSTRUCTIONS
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
A Message from our Provider:
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