Ground Pork And Beef PieFrom iamericap 7 years ago
- 2 2/3 cups All Purpose flour shopping list
- 1 stick (or 1 cup) chilled Crisco All-vegetable shortening Stick shopping list
- 1 tablespoon Land o’Lakes salted butter shopping list
- 1 teaspoon salt shopping list
- 1 beaten egg shopping list
- 6-10 tablespoons ice cold water
- 1 pound ground pork shopping list
- 1 pound ground beef shopping list
- 1 tablespoon worcestershire sauce shopping list
- 1 can Campbell’s condensed cream of mushroom soup
- (I'm guessing about the how much spices I use... I just sprinkle them over the top, so use your own best judgment...) shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon black pepper shopping list
- 1/4 teaspoon garlic powder shopping list
- 1/4 teaspoon onion powder shopping list
- a "dash" of red wine shopping list
How to make it
- Preheat oven to 400°F.
- Stir the flour and salt into a large bowl. Cut the lard and butter into the mixture. Mix together with your fingers until the mixture is crumbly. Add egg, and 2 tablespoons of ice cold water at a time, blending the dough together with your fingers. When enough water has been added, the pastry should leave the bowl fairly clean. Place the pastry in a plastic food bag and leave it in the refrigerator for 30 minutes to "rest".
- Brown the meat over medium heat and drain the fat off well. Crumble into pea-size pieces.
- Combine the meat plus all the remaining ingredients, and spices. Simmer on low heat for 5 minutes, stirring occasionally. It should be thick, but moist too. If the concoction gets too dry, add some more red wine.
- Roll the dough out very thin and cut pastry into 4-5 inch circles (I use a bowl turned upside down.)
- Only put meat on one half (staying away from the edges.)
- Now fold the other side over, and pinch the sides together. (Use water to moisten if needed.)
- Line the pies into a large pan. Cook for about 30 minutes. When crust is golden brown, it is ready to be taken out of the oven.