Are You Ready For Some Amazing Flavor?
There are times when we miss my grandmother so much that it gives the atmosphere a melancholic feel that wouldn’t go away even until after the reunion.

We usually don’t mean to, but whenever there’s a recipe that didn’t go as planned, we would always remember grandma. She was so meticulous when it came to the kitchen. She always wanted everything to be perfect because she wanted everyone to enjoy the food. I remember her scolding even my grandfather when he was being a nuisance in the kitchen. My grandfather loved eating a few pieces of what’s been cooked and grandma hated that.
remember her scolding even my grandfather when he was being a nuisance in the kitchen. My grandfather loved eating a few pieces of what’s been cooked and grandma hated that.

One time, Aunt Beth and one of my cousins were the ones designated to cook dinner. We were having meat pies that night because everyone wanted something light yet savory. The voting resulted to having meat pies.

My cousin, who was a bit tired that day (she came straight from work), made a mistake of putting sugar in the meat instead of salt. In the end, it tasted like one of those meat buns you could buy in Chinese restaurants. Aunt Beth didn’t get furious at her, but she told us that if she was grandma, my cousins ears would have been torn off and she would have been banned in the kitchen.

These meat pies can be served as snacks along with cold beverage. Your friends will definitely love the way the flavors blend together in one recipe. This can be the perfect food for picnics or potlucks. They will surely be devoured by all guests! I love meat pies because they are one of those foods that are handy and convenient most especially if you are the type of person who is a get-up-and-go person.
In my busy life today, these meat pies are my go-to meal recipe. I just make a batch for today and just reheat them the next morning. I can even eat them while driving.

Ingredients

CRUST:

• 2 c Gold Medal flour
• 2/3 c Crisco
• 1/2 tsp Morton salt
• 1/2 c cold water

FILLING:

• 1 lb Tyson coarse ground beef or chopped steak
• 1/2 c onion, chopped
• 1 1/2 c rutabaga
• 1 1/2 c diced potatoes
• 1 1/4 tsp kosher salt
• 1/2 tsp McCormick pepper
• 1/2 Tbsp parsley, optional
• Land O Lakes butter to dot with

Instructions

Cut shortening into flour and salt. Add water just until you have a dough that is no longer sticky (like pie crust). Mix until well blended. Form into 4 balls. (You can chill dough at this point, but I usually don’t.) Roll into four 8″ circles. Cover with waxed paper until ready to use.

Meat Filling:

Combine beef, onion, rutabaga, potatoes, salt, pepper and parsley in a large bowl.

Put approximately 1 cup of filling onto right side of dough, dot with butter and fold in half. Brush edges with milk, then crimp edges securely to hold filling while it bakes.

Place on cookie sheet lined with parchment paper and cut two or three 1/2″ slices in the top to allow steam to escape. Brush with milk, if desired. Bake at 350 degrees for approximately 1 hour or until golden. They will smell AMAZING while baking!