Meat Pies

Lovie Price Fomby

Filling:

  • 1 lb sausage (mild or hot)
  • 1 lb lean hamburger
  • 1 onion, finely chopped
  • 3 Tbsp flour
  • 1 Tbsp prepared mustard
  • 1 Tbsp catsup
  • 2 Tbsp sweet pickle relish
  • 1 tsp garlic salt
  • 1 can (10 oz) cheddar cheese soup

Crumble sausage and hamburger and cook with onion over medium heat, keeping meats finely crumbled, until done but not brown. Drain any fat. Stir in the flour, then stir in all other ingredients. Cool.

Crust:

  • 4 cups all purpose flour
  • 2 1/2 cup dry mashed potato flakes
  • 1 1/2 cup margarine, softened
  • 1 cup cold milk

Mix flour and potato flakes, cut in margarine. Stir in milk (may need a little more). Knead lightly and roll out one third at the time as for pie crust. Cut in 6 inch circles. Spoon filling on one side, fold over and seal edges. (If you dampen edges with cold water, they will seal better.)  Place on cookie sheet, prick top. Bake in 350°  oven about 30 minutes or until nicely browned. Serve warm or cold. These freeze well unbaked. If frozen, put on cookie sheets and let thaw about an hour. Bake as usual.

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