f dough to make this pie. Blend the shortening, flour and
br>Cook, stirring often, until meat loses its pinkness. Stir in
Cook meat in a skillet on medium heat until brown, then drain and place meat in a large bowl.
Add potatoes a little at a time to meat.
Add seasonings and mix.
Add more seasonings to taste.
Place pie dough on 2 pie plates.
Add half of mixture to each pie.
Cover each pie with remaining dough.
Seal the edges of pies and cut 5 to 6 vent holes on the tops of pies.
Brush top of pies with melted butter.
Bake 20 - 30 minutes at 350\u00b0F or until crusts are golden brown.
Saute onion in oil until tender.
Remove from pan and set aside.
Brown beef and pork together; drain.
Combine meat, potatoes and seasoning.
Line pie plate with pastry.
Fill with meat mixture, top with crust.
Seal and make slits in top crust for steam.
Brush with beaten egg if desired.
Bake at 375\u00b0 for 30 to 35 minutes or until lightly brown.
Serves 6 to 8 people.
I sometimes use the filling in tart shells; cover with pastry. Served hot or cold.
Makes nice change from sausage rolls. Freezes well.
Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat.
Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits.
Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.
Freeze well.
Note: If ground pork and ground veal cannot be found, you can use meatloaf mix which is all 3 meat but I'm not sure of the ratio.
Place meat onion, celery, garlic and salt
In a large skillet, cook the first five ingredients over medium heat until meat is browned and vegetables are tender; drain.
Remove from heat.
Stir in potatoes, broth and seasonings.
Line two 9-inch pie plates with pastry.
Divided meat mixture between crusts.
Top with remaining pastry; trim, seal and flute edges.
Cut slits in top.
Brush with milk.
Bake at 375 degrees for 30-35 minutes or until crust is golden brown.
Saute pork and beef with onion until meat is cooked.
Drain off fat.
Add mashed potatoes, herbs and seasonings.
Pour into 2 unbaked pie shells; cover with top crust and seal edges.
Make a few vent holes in top crust.
Bake at 350\u00b0 for 30 to 45 minutes or until crust is cooked.
Makes 8 servings.
In large skillet, brown meat with onion and garlic. Drain fat.
Stir in water, celery, carrot, boullion and bay leaf.
Bring to a boil.
Reduce heat and simmer 7-8 minutes.
Remove from heat and add potatoes and spices.
Spoon into pie shells. Cover with pastry topping.
Combine egg yolk, water and brush lightly on crust.
Bake 375\u00b0F 30-40 minutes.
Serve with brown gravy and salad.
Combine pork, beef, onion and garlic in large heated skillet. Cook, stirring often, until meats lose pink color.
Stir in poultry seasoning, salt, celery salt, pepper, sage and water; cover.
Simmer for 20 minutes; uncover.
Simmer for 10 minutes longer.
Remove from heat.
Stir in mashed potatoes.
Cool.
Mix together; roll out dough into 9-inch foil plates for a double crust pie.
In a large, heavy pot, combine all ingredients, except crusts. Simmer for 2 to 3 hours, draining fat off with spoon as mixture cooks.
Boil and mash the potatoes.
Add to pork mixture.
Stir until thoroughly combined.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
nion.
Continue cooking until meat is lightly browned.
Add
erything in the kneading machine for 10 minutes and it
br>Cook and stir until meat is browned and has a
Combine pork, beef, onion and garlic in large heated skillet. Cook, stirring until meats lose pink color.
Stir in seasonings and water.
Cover; simmer 20 minutes.
Uncover and simmer 10 more minutes.
Remove from heat.
Stir in mashed potatoes.
Cool. Prepare pie crust.
Line 2 plates with bottom crusts.
Spoon half of meat into each pie shell.
Roll out top crusts; place over meat. Brush top with beaten egg.
Bake at 425\u00b0 for 15 minutes.
Reduce heat to 350\u00b0; bake 25 minutes longer.
Mix pork, onion and seasonings, then add bay leaf and water. Simmer uncovered 20 minutes, stirring occasionally.
Remove bay leaf.
Cool meat and skim off fat.
Line 9-inch pie pan with uncooked pie crust and fill with meat mixture.
Cover with pastry, seal edges and cut small vents in top crust.
Bake at 425\u00b0 (218\u00b0C) until lightly browned, about 1/2 hour.
Combine pork and beef in large pan.
Add onion and garlic and cook, stirring, until meat is brown.
Then drain.
Stir in poultry seasoning, salt, celery salt, pepper, sage and water.
Cover and simmer 20 minutes.
Uncover and simmer 10 minutes longer.
Remove from heat and stir in mashed potatoes.
ot drain fat from ground meat mixture.
Add crumbled soda