| 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>
A Message from our Provider:
“Jesus Christ is the shelter from life’s storm.”