I came across this recipe last night and wanted to post it here for safe keeping. It sounded different and something that I will try as the weather cools off a bit more. This was posted in Southwest Living magazine, November/December 2010 issue, by Kathy Maanika, Escanaba, MI. She stated Prep: 40 minutes, Cook: 25 minutes, Bake: 50 minutes, Cool: 15 minutes. A big special thanks in advance to Kathy, I'm sure it will be wonderful.
1In 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.
2Prepare 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.
3Bake 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.
4Pastry: 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.
5Nutrition facts per serving: 424 cal, 23 g fat, 54 mg chol, 589 mg sodium, 36 g carbo, 2 g fiber, 17 g pro.