Cookie’s Meat Pies
3 1/4 Cups Flour
1/2 lb lard
1 tsp salt
3/4-1 cup cold water
Mix salt & flour, cut lard into flour until about pea size and crumbly, add water starting with smallest amount and mix gently with a fork until everything is even and dough just holds together. Form into a ball and then flatten into a disk. Let rest in fridge or cool place for about 15 min. before rolling.
1/2 lb ground beef (use lean)
1/2 lb ground pork
1/2 lb sausage
2-3 stalks celery
2 Large potatoes
2-3 cloves Garlic
Parsley – a scant quarter of a bunch, stems trimmed off or 1 Tbsp dried 1 tsp Italian seasoning
1/2 tsp dried sage (1/4 tsp if using ground)
1/2 tsp allspice
1/2 tsp ground mustard seed
1/2 tsp smoked paprika
1/2 c Red wine + 1/2 c water or 1 c water + 1 Tbsp. wine vinegar 1 bouillon cube or 1 tsp bouillon
Salt & Pepper (a goodly amount of pepper)
Finely chop onions, celery & carrots; mince garlic & parsley (if fresh) or Use a food processor – Chunk & Place onions, carrots & celery in a food processor pulse a few times until roughly chopped, add garlic and parsley (if using fresh) and pulse until finely chopped
Peel & cube potatoes to roughly 1/2 in cubes or Peel & quarter potatoes then Cook potatoes in a pot of water until tender. Reserve 1/2cup of potato water and drain the rest. Mash potatoes with reserved water and set aside.
In a large skillet or dutch oven, cook the onion mixture, meats and potato cubes (if not boiling first) over medium heat until no longer pink and the veggies ate beginning to get tender. Drain off any excess fat. Add seasonings and wine/water. Mix in well and simmer for about 25 minutes until the liquid is absorbed and the potatoes are turning to mush. You may need to add a bit more liquid & cook a bit longer. (if using precooked potatoes – Remove the pan from heat, stir in mashed potatoes) Set aside to cool. Adjust seasonings as needed or to suit your tastes
Preheat oven to 400°F
On a lightly floured surface, divide dough in half or thirds; flatten one ball of dough with your hands. Roll your dough out to desired thickness (see notes) and cut in to desired size circles, brush edge of circles with water, put filling on one side just off center, fold dough over and press edges together, “crimp” with fork to seal. Use fork to poke a few vent holes in top.
Bake in preheated oven for 20 to 35 minutes or until the crust is done & golden. Remove from oven and let it cool at least 10 minutes before serving. Time depends on size. Cool thoroughly before storing
Yield: Varies by size of pies.
Notes: For a 4” cutter, roll dough to about 1/3 cm thick & use a heaping soup spoon of filling (As served at Buck Skinner day Feb 11) For a 7” cutter, roll dough to about 1/2 cm thick & use a good half cup of filling, Amount of filling will depend on size of your circles, you want them full without gooshing out too much to seal. Number of circles/pies will depend on thickness of dough when rolled out. This recipe makes about 40 – 42 – 4” Or about 10 -12 – 7” pies – rerolling dough as need. Or the filling fills a store bought deep dish crust (bake 45-55 min) These can be served hot or room temp(cold), making them easy traveling food for events. Very good served with mustard. These freeze & pack well. Store in the refrigerator for 3-5 days or freeze. Filling & dough can be made a day ahead, store in fridge. I usually make a double batch of filling (easier to use 1 lb of each meat) and freeze half.