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Name: Lumberjack Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/4 ts Garlic salt; 2 lb Ground pork; Egg wash (made from 1 egg;; 2 c Potatoes; boil; chop coarse; 1 c Onion; mince fine; 2 pk Refrigerated pie dough; or; 1 1/2 c Water; 1/2 ts Pepper; 1/2 ts Salt; 2 9" double crust pies; 1 tb Butter or bacon drippings

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INGREDIENTS

1/4 ts Garlic salt
2 lb Ground pork
Egg wash (made from 1 egg;
2 c Potatoes; boil; chop coarse
1 c Onion; mince fine
2 pk Refrigerated pie dough; or
WALDINE VAN GEFFFEN VGHC42A
1 1/2 c Water
1/2 ts Pepper
1/2 ts Salt
2 9" double crust pies
1 tb Butter or bacon drippings

Servings

INSTRUCTIONS

Preheat the oven to 375~. Saute the onions in butter or drippings over medium heat until they start to brown. Add the pork and spices and stir constantly, breaking the pieces of pork into small chunks, until the meat starts to brown. Add the water, cover and simmer over medium heat, stirring onve in a while for 30 to 45 minutes. Add the potatoes, mix well and remove from the heat. (This mixture can be prepared 1 day ahead and then refrigerated overnight). Roll out half of the dough and cut into 8 roundds with a 4" cutter. Brush the surface of each round with egg wash and then place the meat mixture on each round. Cover each round with a somewhat larger round, cut from the second half of the pie dough. Firmly crimp together the top and bottom rounds with your fingers or a fork. Brush the top of each round with egg wash and bake in preheated oven for 10 minutes. Increase the oven heat to 425~ and bake for an additional 6 to 8 minutes. Keep wqarm and serve with a country gravy and vegetable. As an appetizer, Lumberjack Pie can be baked in a pie pan with a double crush and served in wedges. Miniature pie made with refrigerated biscuit dough make good hot hors doeuvres. Can be made and assembled up to the point of baking, then frozen for later use. They may also be baked ahead, frozen and reheated. Source: Cookin USA, Merle Ellis. Posted to MC-Recipe Digest by Nancy Berry on Apr 20, 1998

NOTES

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Lumberjack Pie

1/4 ts Garlic salt
2 lb Ground pork
 Egg wash (made from 1 egg;
2 c Potatoes; boil; chop coarse
1 c Onion; mince fine
2 pk Refrigerated pie dough; or
 WALDINE VAN GEFFFEN VGHC42A
1 1/2 c Water
1/2 ts Pepper
1/2 ts Salt
2 9" double crust pies
1 tb Butter or bacon drippings

Preheat the oven to 375~. Saute the onions in butter or drippings over  medium heat until they start to brown. Add the pork and spices and stir  constantly, breaking the pieces of pork into small chunks, until the meat  starts to brown. Add the water, cover and simmer over medium heat, stirring  onve in a while for 30 to 45 minutes. Add the potatoes, mix well and remove  from the heat. (This mixture can be prepared 1 day ahead and then  refrigerated overnight). Roll out half of the dough and cut into 8 roundds  with a 4" cutter. Brush the surface of each round with egg wash and then  place the meat mixture on each round. Cover each round with a somewhat  larger round, cut from the second half of the pie dough. Firmly crimp  together the top and bottom rounds with your fingers or a fork. Brush the  top of each round with egg wash and bake in preheated oven for 10 minutes.  Increase the oven heat to 425~ and bake for an additional 6 to 8 minutes.  Keep wqarm and serve with a country gravy and vegetable. As an appetizer,  Lumberjack Pie can be baked in a pie pan with a double crush and served in  wedges. Miniature pie made with refrigerated biscuit dough make good hot  hors doeuvres. Can be made and assembled up to the point of baking, then  frozen for later use. They may also be baked ahead, frozen and reheated.  Source: Cookin USA, Merle Ellis.  Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 20,  1998

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Nutrition

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Serving Size: 1 Serving (81g)
Recipe Makes: 8 Servings

Calories: 163
Calories from Fat: 121 (74%)

Amt Per Serving		% DV

	Total Fat 13.5g	18 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 1.1g
Cholesterol 44.6mg		14 %
Sodium 115.5mg		4 %
Potassium 168.9mg		4 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.2g
Protein 9.6g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 163

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