Yield: 8 servings
|Diced cooked potatoes
|Milk to cover mixture
TOP & BOTTOM CRUST PASTRY
TOP AND BOTTOM PASTRY CRUST:
Combine flour and salt in a mixing bowl.
Cut shortening into flour with a pastry blemder or two knives.
Do not overmix; these are sufficiently blended when particles are the size of peas.
Add watter gradually, sprinkling 1 tablespoon at a time over mixture.
Toss lightly with a fork until all particles of flour have been dampened. Use only enough water to hold the pastry together when it is pressed between the fingers. It should not feel wet.
Roll dough into a round ball, handling as little as possible.
Roll out on a lightly floured board into a circle ⅛ inch thick and 1 inch larger than the top of the pan.
Line the bottom and sides of a flat baking dish with pastry.
Fill dish with alternate layers of fresh sausage and cooked, diced potatoes.
Add onions, celery, and seasoning.
Cover mixture with hot milk and add top crust.
Bake at 350 degrees for 1 hour.