Hometown Pasty Pies
TOTAL TIME: Prep: 70 min. + chilling Bake: 45 min. + standing
YIELD: 2 pies (8 servings each).
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
Ingredients
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5 cups all-purpose flour
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1 tablespoon sugar
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1-1/2 teaspoons salt
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2 cups butter-flavored shortening
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7 tablespoons cold water
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1 large egg, room temperature
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1 tablespoon white vinegar
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FILLING:
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2 cups cubed peeled potatoes
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2 cups finely chopped fresh carrots
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1 pound ground beef
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1 pound bulk pork sausage
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1 cup sliced fresh mushrooms
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1 medium onion, chopped
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1 cup frozen peas
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1 tablespoon sherry or chicken broth
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1/2 teaspoon salt
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1/2 teaspoon seasoned salt
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1/4 teaspoon pepper
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1/2 cup shredded Colby cheese
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1/2 cup sour cream
Directions
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1.
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 until easy to handle, about 1 hour.
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2.
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 until vegetables are tender, 6-9 minutes longer. Drain and set aside.
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3.
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.
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4.
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.
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5.
Roll out smaller portions of dough to fit tops of pies. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
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6.
Bake until crust is golden brown, 45-50 minutes. 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.
Nutrition Facts
1 piece: 578 calories, 38g fat (11g saturated fat), 52mg cholesterol, 802mg sodium, 42g carbohydrate (4g sugars, 3g fiber), 14g protein.
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