Meat Pies

-FILLING PT 2-
2 tb Summer Savory
2 tb Watkins Chicken Soup base;
-(up to 3)
1 ts Watkins Cloves; (ground)
1 ts Watkins Celery Seed
1 ts Watkins Black Pepper
1 ts Watkins Sea Salt
Remaining diced onion

DOUGH PT 1
1 pk Fleischman’s Dry Yeast
1 1/2 c Water; warm
2 ts White Sugar

DOUGH PT 2
1/2 lb Lard; melted
1 ts Watkins Sea Salt
Yeast mixture

DOUGH PT 3
4 1/2 c Flour; (up to 5)

This is a recipe that I’ve used for the last six years and have had nothing
but rave reviews. For the last three my wife and I have beeen taking orders
for Christmas, this year was almost three hundred sold. I have scaled this
down for you to yield 4 pies.

Filling (pt 1): Wash and cut up the meats into large chunks. Brush Rabbit
(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.

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.

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

In a large bowl, place pt 2.

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.

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.
makes 4 pies.