I prepare these in advance and freeze them for a quick dinner later…or to share with a friend or neighbor. The meaty baked pies make a hot, filling meal. —Jen Hatlen, Edgerton, Wisconsin
- 5 cups all-purpose flour
- 1 tablespoon sugar
- 1-1/2 teaspoons salt
- 2 cups butter-flavored shortening
- 7 tablespoons cold water
- 1 egg
- 1 tablespoon white vinegar
- 2 cups cubed peeled potatoes
- 2 cups finely chopped fresh carrots
- 1 pound ground beef
- 1 pound bulk pork sausage
- 1 cup sliced fresh mushrooms
- 1 medium onion, chopped
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup frozen peas
- 1 tablespoon sherry or chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1/2 cup shredded Colby cheese
- 1/2 cup sour cream
- In a large bowl, combine flour, sugar and salt; cut in shortening until crumbly. Whisk water, egg and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in quarters so that two of the portions are slightly larger than the other two; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
- Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 5 minutes. Add carrots; cook 6-9 minutes longer or until vegetables are tender. Drain and set aside.
- In a Dutch oven, cook beef and sausage over medium heat until meat is no longer pink. Remove from pan with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute mushrooms and onion in drippings until tender. Add soups, peas, sherry, salt, seasoned salt, pepper, beef mixture and potato mixture; heat through.
- Preheat oven to 375°. Roll out one of the larger portions of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Fill with half of the meat mixture. Repeat with remaining larger portion of dough and filling.
- Roll out smaller portions of dough to fit tops of pies. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
- Bake 45-50 minutes or until crust is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Sprinkle tops with cheese; let stand 10 minutes. Serve with sour cream. Yield: 2 pies (8 servings each).
Originally published as Hometown Pasty Pies in Taste of Home November 2011, p86
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