Recipe - Meat Pies

FILLING PT 1
2 pound Pork; (any cut)
2 pound Chicken; (whole or in
pieces)
2 pound Wild Rabbit or Beef
2 lg Onions; minced Fine, (up to
3)
2 tablespoon Watkins Meat Magic
1 tablespoon Watkins Chicken Soup Base
1 teaspoon Watkins Black Pepper
1 teaspoon Watkins Beef Jerky Seasoning
Blend
1 teaspoon Watkins Sea Salt
One half teaspoon Watkins GingerGarlic Liquid
Spice
2 Bay Leaf; (bruised)

FILLING PT 2
2 tablespoon Summer Savory
2 tablespoon Watkins Chicken Soup base;
(up to 3)
1 teaspoon Watkins Cloves; (ground)
1 teaspoon Watkins Celery Seed
1 teaspoon Watkins Black Pepper
1 teaspoon Watkins Sea Salt
Remaining minced onion

DOUGH PT 1
1 pack Fleischman's Dry Yeast
1 One half cup Water; warm
2 teaspoon White Sugar

DOUGH PT 2
One half pound Lard; melted
1 teaspoon Watkins Sea Salt
Yeast mixture

DOUGH PT 3
4 One half cup Flour; (up to 5)

This is a recipe that I've used for the last six years and have had nothing
but rave reviews. For the last three my wife and I have beeen taking orders
for Christmas, this year was almost three hundred sold. I have scaled this
down for you to yield 4 pies.

Filling (pt 1): Wash and cut up the meats into large chunks. Brush Rabbit
(or Beef) with the Meat Magic. Place meats in a heavy pot and let sit while
you dice up the onion. Add One half the onion, spices, Soup Base. Add enough
water to cover. Cook on medium heat until meat is easily removed from
bones. Strain reserving juice.

Cool meat, remove excess fat and bones. Chop fine and add the following
filling pt 2. Add enough of the reserved juice to obtain a semimoist
texture.

THE DOUGH (You do not have to knead this dough): Mix pt 1 and let dissolve
set to one side for 10 minutes.

In a large bowl, place pt 2.

Add 4 One half to 5 cups of flour, a cup at a time until you have obtain a soft
dough. Cover and set aside for 10 to 15 minutes.

Cut dough into 8 pieces. Roll out each piece of dough 1/8 inch thick to fit
pie plates. Place One fourth meat mixture in each shell shell. Brush edges of
bottom crust with water before placing the top on and trimming edges. Use
fork to press down edges to seal the pie crust. Trim excess. Poke a few
fork holes on top to allow steam to escape. Cover filled pies and let crust
raise 30 to 40 minutes. Cook in a preheated 375 F oven until golden brown.
makes 4 pies.

Note: This recipe is excellent for freezing.
Posted to EATL Digest by John Getson jggetson@AURACOM.COM on Feb 23,
1998