Guest Author - Deborah Adams
3 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, chilled, cut into 1/4 cubes
1/2 cup vegetable shortening, chilled
10 - 12 tablespoons ice water
2 pound lean ground beef or turkey
1 medium onion, chopped
2 teaspoon all purpose flour
1 - 2 cup canned beef stock
2 tablespoon tomato paste
2 cup frozen corn, thawed
2 cup cooked potatoes, diced
Salt and pepper
"Pumpkin Color Paint":
4 egg yolks
4 teaspoons water
orange food coloring
Preheat oven 375 degrees F.
Prepare pie crust: In a large mixing bowl, sift the flour and salt. Add the butter and shortening to the
bowl and rub the mixture together with your fingertips or a pastry blender until mixture resembles
breadcrumbs. Stir in water until just combined. Wrap in plastic and refrigerate for at least 30 minutes.
Prepare filling: Meanwhile cook and crumble the ground beef and onions in a pan for 10 minutes until the onions are
turning transluscent and the meat is browning.
Stir in the flour and cook for 1 minute.
Add the beef stock and tomato paste, then cover and simmer for 10 minutes until the meat is cooked through.
Mix in the corn and potatoes. Season to taste with salt and pepper.
Divide the meat mixture between the foil containers.
Cut the pie dough into 4 equal pieces and roll out a little larger than the size of the pie dish. Use a small plate of equal size to cut out a circle.
Using a small knife, cut out eyes, nose and mouth to resemble a Jack O' Lantern. Place the cut out dough carefully on top of the meat filling.
Prepare "paint": Place the egg yolks in a small bowl. Add the water to the bowl and several drops of orange food coloring to obtain the color of a pumpkin. Beat with a fork until well combined.
Using a clean paintbrush, brush the dough with the orange "paint".
Place pies onto a baking sheet and cook for 15 - 20 minutes until the crust is golden.
Set aside to cool for 10 minutes for serving. Makes 4 pies