Wednesday, June 17, 2009



5 ½ Cups Flour

1 lb Crisco Lard (Golden)

Pinch Salt

Mix together.

In one cup add together

1 Egg

¼ Cup Vinegar

2 Tbsp Brown Sugar

Soda Water or Ginger Ale to 1 cup level

Add ¾ Cup of wet mixture to dry mix, continue adding wet mixture until desired texture.

Knead mixture, adding Soda Water or Ginger Ale as needed (approximately 1 can)

French Meat Pie Filling

10 lbs Pork

2 lbs Ground Veal

1/3 chopped onion

¼ cup water or beef bouillon

1 tsp salt

¼ tsp pepper



Cook up the meat and add the onion, bouillon, salt, pepper, parsley and garlic...

Once the meat mixture is done, you've got your filling for your pie... ;)

Flour surfaces to roll out dough, Flour rolling pin, Spray pie plates with nonstick spray, Roll out dough, put dough in pie plate and add filling.

Makes 5 pies, tops and bottoms.

Preheat oven to 425F, Bake 15-20 minutes...

Baking depends on your oven, my oven runs hot, so I only bake mine for 15-20 minutes at 425F, so some ovens may require longer...

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