INGREDIENTS

INSTRUCTIONS

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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