Update my dinner status, I'm making this tonight.
2 chefs marked this as Try Soon
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 FILLING (this makes enough for about 6 Pies)
- 1 lb. ground lean beef or lamb * free from fat, bone, gristle, etc.
- 1 tsp. Worcestershire sauce
- 3 tbs. Onion soup mix or (minced onion)
- 1 cup oatmeal or dry French bread crumbs
- 0.5 tsp ground nutmeg
- 0.5 cup stock (beef broth)
- 1 salt and pepper to taste
- 1 CRUST PASTRY (this makes enough crust to fill10 or
- 1 lb. plain flour
- 0.5 tsp. salt
- 1 cup hot water
- 0.5 cup butter or margarine (the original recipe called for lard.)
Preparation
To make pie pastry, bring butter and water to boil in saucepan.
Put flour and salt in a basin, make a hole in the middle.
Pour boiling water and butter into hole.
Mix until cool enough to handle.
Form into a ball.
Turn on to a floured board, knead well, and pat into a flat shape.
Divide into six pieces, or two large pieces to roll out & cut circular pieces.
Mold pastry up in the sides of ring or pan to 3 inches high to make filling holder.
Roll out saved sections, cutting them into rounds to fit filling holders.
Roll pastry as thin as you want, lay onto a muffin ring or large muffin pan, cut excess pastry leaving enough to fold to center of ring or muffin pan.
Mix all filling ingredients together, divide into 6 or 8 portions and fill pastry.
Make a slit in center of each top to let steam out.
Brush tops with milk or beaten egg.
Bake at 250°F for 30 minutes on baking sheet
Raise oven to 350 F, bake another 15 minutes
