Meat Pies

Name: Meat Pies
Ingredients: 2 pounds pork any cut; 2 pounds chicken whole or in pieces; 2 pounds rabbit Wild, or Beef; 2 onions diced Fine,, up to 3; 2 tablespoons meat Watkins, Magic; 1 tablespoon chicken soup base Watkins; 1 teaspoon Watkins Black Pepper; 1 teaspoon seasoning Watkins Beef Jerky, Blend; 1 teaspoon sea salt Watkins; 1/2 teaspoon spice Watkins Ginger-Garlic Liquid; 2 bay leaf bruised; 2 tablespoons summer savory; 2 tablespoons chicken soup base Watkins, up to 3; 1 teaspoon Watkins Cloves ground; 1 teaspoon celery seed Watkins; 1 teaspoon Watkins Black Pepper; 1 teaspoon sea salt Watkins; diced onion Remaining; 1 dry yeast pkt Fleischman's; 1 1/2 cups water warm; 2 teaspoons white sugar; 1/2 pound lard melted; 1 teaspoon sea salt Watkins; 4 1/2 cups flour up to 5

24 ingredients

6 steps

Ingredients

2 pounds pork any cut
2 pounds chicken whole or in pieces
2 pounds rabbit Wild, or Beef
2 onions diced Fine,, up to 3
2 tablespoons meat Watkins, Magic
1 tablespoon chicken soup base Watkins
1 teaspoon Watkins Black Pepper
1 teaspoon seasoning Watkins Beef Jerky, Blend
1 teaspoon sea salt Watkins
1/2 teaspoon spice Watkins Ginger-Garlic Liquid
2 bay leaf bruised
2 tablespoons summer savory
2 tablespoons chicken soup base Watkins, up to 3
1 teaspoon Watkins Cloves ground
1 teaspoon celery seed Watkins
1 teaspoon Watkins Black Pepper
1 teaspoon sea salt Watkins
diced onion Remaining
1 dry yeast pkt Fleischman's
1 1/2 cups water warm
2 teaspoons white sugar
1/2 pound lard melted
1 teaspoon sea salt Watkins
4 1/2 cups flour up to 5

Directions

1

(or Beef) with the Meat Magic. Place meats in a heavy pot and let sit while you dice up the onion. Add 1/2 the onion, spices, Soup Base. Add enough water to cover. Cook on medium heat until meat is easily removed from bones. Strain reserving juice.
2

Cool meat, remove excess fat and bones. Chop fine and add the following filling pt 2. Add enough of the reserved juice to obtain a semi-moist texture.
3

THE DOUGH (You do not have to knead this dough): Mix pt 1 and let dissolve set to one side for 10 minutes.
4

In a large bowl, place pt 2.
5

Add 4 1/2 to 5 cups of flour, a cup at a time until you have obtain a soft dough. Cover and set aside for 10 to 15 minutes.
6

Cut dough into 8 pieces. Roll out each piece of dough 1/8 inch thick to fit pie plates. Place 1/4 meat mixture in each shell shell. Brush edges of bottom crust with water before placing the top on and trimming edges. Use fork to press down edges to seal the pie crust. Trim excess. Poke a few fork holes on top to allow steam to escape. Cover filled pies and let crust raise 30 to 40 minutes. Cook in a pre-heated 375 F oven until golden brown.