kathy's meat pie

How To Make kathy's meat pie

• 1

  In a large skillet, cook onion in hot butter until tender. Crumble meats and add to skillet. Add bread and the 1-1/2 cups water; bring to boiling. Simmer, uncovered, for 20 minutes, stirring occasionally, Stir in garlic and spices. Simmer, uncovered, 5 to 8 minutes, stirring occasionally.
• 2

  Prepare and roll out pastry. Line a 9-inch pie plate with one pastry circle; trim even with edge of plate. Transfer meat mixture to pasty-lined pie plate. Cut slits in remaining pastry circle; place on filling. Trim pasty to 1/2 inch beyond edge of pie plate; seal and crimp edge. If you like, combine egg and 1 tablespoon water; brush over pastry; cut decorative shapes from pastry trimmings. Arrange on pie; brush with egg mixture.
• 3

  Bake in a 350 degree oven for 50 to 55 minutes or until golden. Cool on wire rack 15 minutes before serving. If you like, serve with ketchup, barbecue sauce and/or dairy sour cream. Makes 8 servings.
• 4

  Pastry: In bowl, mix 2-1/2 cups all-purpose flour and 1 teaspoon salt, Using a pastry blender, cut in 1/2 cup shortening and 1/4 cup cut-up butter or shortening. Using 1/2 to 2/3 cup total cold water, sprinkle 1 tablespoon of the water over part of flour; toss with fork. Push moistened pastry to side of bowl. Repeat moistening flour, using 1 tablespoon of water at a time. Shape into ball, kneading until it holds together. Divide in half; form two balls. On lightly floured surface, roll each in 12-inch circles.
• 5

  Nutrition facts per serving: 424 cal, 23 g fat, 54 mg chol, 589 mg sodium, 36 g carbo, 2 g fiber, 17 g pro.
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