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this recipe will make five 9 inch pies.
3 lbs. ground pork
4 lbs. ground beef
3 cups of chicken broth
3 large chopped onions
2 Tbls. Bell seasoning [poultry seasoning]
1 large Tbls. ground allspice
1 tsp. cinnamon
2 Tbls. Worchestorshire sauce
2 tsp. ground pepper
salt to taste
5 Med. potatoes cooked and mashed.
1 to 1 1/2 cups dry bread crumbs
Mix all ingredients together, except potatoes and bread crumbs.
slowly bring to a boil and let simmer for 30 minutes. uncovered
add mashed potatoes and mix in very well, breaking up potato until it seems to disappear. Simmer for another 30 minutes. uncovered.
At this point taste for salt.
Take the pan off the heat and quickly beat in the bread crumbs. let cool.
make pies using your favorite pie crust recipe. Bake pies until crust is done and filling is hot, or at this point you may freeze the pies either unbaked or baked.
I prefer to freeze with the crust unbaked as the pies are fresher tasting if you don't bake the crust twice.
Don't forget the eggwash on the crust and also make sure you make some vent holes to let the steam escape.
I usually take the pies from the freezer a day ahead and thaw in the fridge and then bake at 375 until the crust is done and the pies is piping hot.
3 lbs. ground pork
4 lbs. ground beef
3 cups of chicken broth
3 large chopped onions
2 Tbls. Bell seasoning [poultry seasoning]
1 large Tbls. ground allspice
1 tsp. cinnamon
2 Tbls. Worchestorshire sauce
2 tsp. ground pepper
salt to taste
5 Med. potatoes cooked and mashed.
1 to 1 1/2 cups dry bread crumbs
Mix all ingredients together, except potatoes and bread crumbs.
slowly bring to a boil and let simmer for 30 minutes. uncovered
add mashed potatoes and mix in very well, breaking up potato until it seems to disappear. Simmer for another 30 minutes. uncovered.
At this point taste for salt.
Take the pan off the heat and quickly beat in the bread crumbs. let cool.
make pies using your favorite pie crust recipe. Bake pies until crust is done and filling is hot, or at this point you may freeze the pies either unbaked or baked.
I prefer to freeze with the crust unbaked as the pies are fresher tasting if you don't bake the crust twice.
Don't forget the eggwash on the crust and also make sure you make some vent holes to let the steam escape.
I usually take the pies from the freezer a day ahead and thaw in the fridge and then bake at 375 until the crust is done and the pies is piping hot.
