| 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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