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Pasty Pies

Kraft Memeber Recipe
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Makes: 4 double crust pies Total Time: 3 hr
Category: Dinner Entrees Sub Category: Beef Entrees

what you need
  • Crust:
  • 3 cups flour
  • 1/2 cup shortening
  • 1 teaspoon salt
  • 1 egg
  • 1 tablespoon vinegar
  • Filling:
  • 1 small rutabaga
  • 6 medium potatoes
  • 1 bag ready to serve cut-up baby carrots
  • 5 pounds ground beef, ground chuck or ground round
  • 1 pound ground mild pork sausage
  • 3 medium onions, chopped
  • 3 large jars (28 oz. size) beef gravy
make it
Mix together all ingredients for pie crusts and roll out for two crust pie. If time is an issue, use the already pie crusts and follow the directions on the box.

Filling - Peel and cut up the rutabaga and potatoes, cut up the baby carrots and put into pot and add water to cover and bring to boil. Boil the vegetables until almost done. Drain water and set aside.

Brown the hamburger and pork sausage along with the chopped onions until done. Drain the fat off and put the beef gravy into the cooked meat. Add the cooked rutabaga, potatoes, and baby carrots. Set aside.

Roll out the pie crusts and put into the pie plates. Take the filling and put into each pie crust, add the second pie crust over top of the filling and make slits into the top of each crust.

Bake 20 minutes at 450 degrees F, reduce heat to 350 degrees F and bake for another 30 to 40 minutes. Cool for at least fifteen minutes before eating.
Notes
You may use the ready-made pie crust made by the Pillsbury dough boy.

Serve with ketchup, more beef gravy, butter or whatever you would like. My family loves this recipe and you can freeze a couple of these for the next week or whenever you would like to have them again.
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