- 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).
Reviews for Hometown Pasty Pies
"Made it without the peas (did not have any) and used pie crust since I did not want to make my own. Turned out perfect and tasted great."
"This was a little time consuming, but it turned out really well and makes two meals. I made some changes to suit us: 1) I decreased the amount of meat (used only 1 lb. of ground beef), 2) increased the amount of veggies (4 cups potatoes, 3 cups carrots, 1-1/2 cups peas), and 3)omitted the mushrooms. I also made a beef gravy to pour over it though the sour cream on top is good too."