This recipe is copied from no one. It be mine.
OK I did use the Crisco recipe for the crust.
The filling is all me!
10" or 12" shallow DO.
Filling
1# ground chuck
2 medium potatoes peeled and cubed
2 small or 1 large yellow onion
1 meium carrot grated.
2 tsp minced garlic
1 TBS fresh ground black pepper (or to your taste)
you can add any other item you want to this it is yours. Most recipes found call for turnip, or rhutabega. (no thanks)
Brown meat, just as meat is loosing its pink, add all the rest of the ingredients, simmer until potatoes start to turn soft.
At this point roll out your individual clumps of pie crust to a thickness of 1/4 to 1/8 inch. Moiston the edge of one half of the crust with water. Now add a couple spoon fulls of filling to center of rolled out crust. Fold over crust and bring edges together. Pinch to seal. Repeat with the rest of the dough. Pierce with a knife vent holes in tops of pies.
I will say here that my pasties were of the size that only 2 would fit in a 10" DO. They are normally smaller.
Place pie in DO (do not need to grease pan). Place coals to equate to 350 - 400 degrees (1 ring bottom, 2 full rings top) Bake for 1 hour, or until you smell the crust baking. At about 45 minutes peek to see if crust is browning.
These babies are delicious. Save the left over pies for lunch the next day. Eat em cold.
Here are the photos
OK I did use the Crisco recipe for the crust.
The filling is all me!
10" or 12" shallow DO.
Filling
1# ground chuck
2 medium potatoes peeled and cubed
2 small or 1 large yellow onion
1 meium carrot grated.
2 tsp minced garlic
1 TBS fresh ground black pepper (or to your taste)
you can add any other item you want to this it is yours. Most recipes found call for turnip, or rhutabega. (no thanks)
Brown meat, just as meat is loosing its pink, add all the rest of the ingredients, simmer until potatoes start to turn soft.
At this point roll out your individual clumps of pie crust to a thickness of 1/4 to 1/8 inch. Moiston the edge of one half of the crust with water. Now add a couple spoon fulls of filling to center of rolled out crust. Fold over crust and bring edges together. Pinch to seal. Repeat with the rest of the dough. Pierce with a knife vent holes in tops of pies.
I will say here that my pasties were of the size that only 2 would fit in a 10" DO. They are normally smaller.
Place pie in DO (do not need to grease pan). Place coals to equate to 350 - 400 degrees (1 ring bottom, 2 full rings top) Bake for 1 hour, or until you smell the crust baking. At about 45 minutes peek to see if crust is browning.
These babies are delicious. Save the left over pies for lunch the next day. Eat em cold.
Here are the photos
