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I triple the amount of filling for my favorite meat pie and freeze each portion separately. On busy days, I just thaw the filling and bake in a refrigerated pie crust. —Joani Durandette, Glendora, California
To ensure that your meat pastry pockets are uniform in size, make sure that the meat pieces are…
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To make a quick sauce for your favorite meat pie, combine a can of condensed cream of mushroom…
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