| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 3 | c | Flour |
| 1/2 | c | Shortening |
| 1 | ts | Salt |
| 6 | md | Potatoes |
| 1 | sm | Rutabega |
| 3 | md | Onions |
| 5 | lb | Ground beef (mom suggests ground chuck or ground round) |
| 1 | lb | Ground pork |
INSTRUCTIONS
CRUST FILLING Cut the shortening into the salt and flour until it has the texture of cornmeal. For this you will need a pastry cutter, available at most grocery stores (ask your mom if you don't know what one is). Add water until the mix is dough-like (it's best to err on the side of dryness, although if you get it too wet you can always add flour). Filling: Peel and dice the vegetables. Put these in a large bowl and mix with the meat and salt and pepper to taste. Assembly: Roll out the crust on a lightly floured surface as you would a pie crust, only more oblong than round. Put about 1 pound of filling on one half of the crust. Dip your finger in some water and make a line of moisture around the filling. Flip the other half of the crust over the filling and press it down over the line of moist dough; crimp the edges. Poke the crust four times or so with a fork and put on an ungreased baking sheet. Baking: Bake for 20 minutes at 450 degrees F, then reduce heat to 350 degrees F and bake for forty minutes. Cool for at least fifteen minutes on the sheet before eating. Serve with ketchup, butter, or whatever turns you on. Posted to EAT-L Digest 7 November 96 Date: Fri, 8 Nov 1996 11:26:50 -0800 From: Pamela Ramsey <risha@EROLS.COM>
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