|1 cup||Onion; mince fine|
|1 tablespoon||Butter or bacon drippings|
|2 pounds||Ground pork|
|¼ teaspoon||Garlic salt|
|2 cups||Potatoes; boil; chop coarse|
|2 packs||Refrigerated pie dough; or|
|2||9" double crust pies|
|Egg wash (made from 1 egg; white beaten with 1|
WALDINE VAN GEFFFEN VGHC42A
Preheat the oven to 375~. Saute the onions in butter or drippings over medium heat until they start to brown. Add the pork and spices and stir constantly, breaking the pieces of pork into small chunks, until the meat starts to brown. Add the water, cover and simmer over medium heat, stirring onve in a while for 30 to 45 minutes. Add the potatoes, mix well and remove from the heat. (This mixture can be prepared 1 day ahead and then refrigerated overnight). Roll out half of the dough and cut into 8 roundds with a 4" cutter. Brush the surface of each round with egg wash and then place the meat mixture on each round. Cover each round with a somewhat larger round, cut from the second half of the pie dough. Firmly crimp together the top and bottom rounds with your fingers or a fork. Brush the top of each round with egg wash and bake in preheated oven for 10 minutes.
Increase the oven heat to 425~ and bake for an additional 6 to 8 minutes.
Keep wqarm and serve with a country gravy and vegetable. As an appetizer, Lumberjack Pie can be baked in a pie pan with a double crush and served in wedges. Miniature pie made with refrigerated biscuit dough make good hot hors d'oeuvres. Can be made and assembled up to the point of baking, then frozen for later use. They may also be baked ahead, frozen and reheated.
Source: Cookin' USA, Merle Ellis.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 20, 1998
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