WALDINE VAN GEFFFEN VGHC42A
1 c Onion; mince fine
1 tb Butter or bacon drippings
2 lb Ground pork
1/2 ts Salt
1/2 ts Pepper
1/4 ts Garlic salt
1 1/2 c Water
2 c Potatoes; boil; chop coarse
2 pk Refrigerated pie dough; or
2 9″ double crust pies
Egg wash (made from 1 egg;
-white beaten with 1
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.
Yields
8 Servings