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Add a photoServings: 1
Ingredients
- 3 c. Flour
- 1/2 c. Shortening
- 1 tsp Salt
- 6 med Potatoes
- 1 sm Rutabega
- 3 med Onions
- 5 lb Grnd beef (mom suggests grnd chuck or possibly grnd round)
- 1 lb Grnd pork
Directions
- Cut the shortening into the salt and flour till it has the texture of cornmeal. For this you will need a pastry cutter, available at most grocery stores (ask your mom if you do not know what one is). Add in water till 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 in 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 lb. 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 possibly so with a fork and put on an ungreased baking sheet.
- Baking: Bake for 20 min at 450 degrees F, then reduce heat to 350 degrees F and bake for forty min. Cold for at least fifteen min on the sheet before eating. Serve with ketchup, butter, or possibly whatever turns you on.
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