Directions: |
Directions:Combine the flour,sugar,and salt in food processor, pulse several times to mix. Scatter the butter over the dry mixture, Pulse 3-4 more times, scatter the shortening over the mixture , pulse four or five times until all the fat is broken into small pieces. Sprinkle the water evenly over the mixture. Pulse again in small short bursts just until the dough forms clumpy little crumbs. Dump the crumbs out on the counter , Pack the dough together as you would a snowball. Don't over do it. Place in plastic wrap and flatten into 3/4 inch thick circle.Refrigerate for 1.5-2 hours.. Roll out the dough into approx 13" circle onto wax paper. Pick up the wax paper and invert into pie pan. Roll out second one for top and proceed with the filling.
Filling Melt the butter in a Dutch oven over medium heat. Add the onion and celery, cook for 5 minutes, Add the garlic and meat. Brown the meat stirring often Spoon off some of the fat then add the chicken stock, potato, carrots, salt thyme, cinnamon, cloves and pepper. Bring the mixture to a simmer cover and simmer for 10 minutes Uncover and simmer until most of the liquid evaporates about 20 to 30 minutes. Stir in the chili sauce and Worcestershire sauce When the meat mixture is slightly thick remove from heat . preheat the oven to 400 degrees Spoon filling into the refrigerated pie shell . Cover with top pastry and apply egg glaze, Bake for 20 mins then turn oven done to 375 and Bake for 30 minutes more. Transfer the pie to a rack to cool for 15 min before serving |