Ingredients: |
Ingredients: 5 c. all-purpose flour
1 Tbsp sugar
1 1/2 tsp salt
2 c. butter flavored shortening
7 Tbsp cold water
1 egg
1 Tbsp white vinegar
Filling:
2 c. cubed peeled potatoes
2 c. finely chopped carrots
1 lb ground beef
1 lb. bulk pork sausage
1 cup sliced fresh mushrooms
1 medium onion, chopped
1 can (10 3/4oz) cream of mushroom soup, undiluted
1 can (10 3/4oz)cream of chicken soup, undiluted
1 c. frozen peas
1 Tbsp sherry or chicken broth
1/2 tsp salt
1/2 tsp seasoned salt
1/4 tsp pepper
1/2 c. shredded Colby cheese
1/2 c. sour cream
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Directions: |
Directions:1. In large bowl, combine flour, sugar and salt; cut in shortening. 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 2 of the portions are slightly larger than the other 2; wrap each in plastic wrap. Refrigerate 1 hour or until easy to handle.
2. Meanwhile, place potatoes in large saucepan and cover with water. Bring to boil. Reduce heat; cover and cook for 5 minutes. Add carrots; cook 6-9 minutes longer or until vegetables are tender. Drain and set aside.
3. In Dutch oven, cook beef and sausage over medium heat until meat is no longer pink. Remove from pan with a slotted spoon; drain. Reserve 1 Tbsp of drippings. Saute mushrooms and onion in drippings until tender. Add the soups, peas, sherry, salts, pepper to beef mixture and potato mixture; heat through.
4. Roll out one of the larger portions of dough to fit a 9 inch 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.
5. Roll out smaller portions of dough to fit tops of pies. Place over filling; cut slits and trim, seal, flute edges
6. Bake at 375 for 45-50 minutes or until crust is golden brown. cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Sprinkle with cheese. Let stand 10minutes. Serve with sour cream. |
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