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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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We enjoy this hearty, traditional meat pie year-round, but it's especially appreciated during hunting season. This is one recipe I'll be sure to pass on to our seven children. Laurel Skoog, Frazee, Minnesota Ingredients:
1 cup shortening |
1 cup boiling water |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
filling: |
4 cups shredded peeled potatoes |
1-1/2 pounds lean ground beef (90% lean) |
2 cups shredded carrots |
1 medium onion, chopped |
1/2 cup shredded peeled rutabaga |
1-1/2 teaspoons salt |
1/4 teaspoon pepper |
egg wash: |
1 egg |
1 tablespoon 2% milk |
Directions:
1. Place shortening in a large bowl. Add boiling water; stir until shortening is melted. In a small bowl, mix flour and salt. Add to shortening mixture; stir until a soft ball forms. Cover and refrigerate until cooled, about 1 hour.
2. Preheat oven to 350°. Divide dough in half. On a lightly floured surface, roll one half of dough into a 17x13-in. rectangle. Transfer to an ungreased 13x9-in. baking dish. Press onto bottom and up sides of dish. Trim pastry to 1/2 in. beyond rim of dish.
3. In a large bowl, combine filling ingredients. Spoon into pastry. Roll out remaining dough into a 13x9-in. rectangle. Place over filling. Fold bottom pastry over top pastry; press with a fork to seal. In a small bowl, whisk egg and milk; brush over pastry. Cut slits in top. Bake 1-1/4 hours or until golden brown. Yield: 8 servings.
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