1 - 10 of 23 for rutabaga pie
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100 year old ... than for a pie (you can use ... serving (one pasty). Multiply the quantity by the number of pasties you wish to make; one pasty per person.
In a heavy ... partially cooked the rutabagas and potatoes in ... adding to the pie (stir twice). Some ... minutes or until center of crust is lightly golden.
Bake at 375 degrees for 1 hour. To make large amounts - 36 pasties.
Roll crust out and fill 1/2 of crust with vegetable mixture. Put at least 2 pats of butter and salt and pepper to taste. Seal each carefully and make ...
Mix beef, potatoes ... into deep glass pie pan lined with ... 375 degrees for 45 minutes. Put strips of foil around edges to prevent crust from burning.
Cut potatoes and ... thin onion and rutabaga turnip. Use very ... Fill half of pie crust with mixture ... can be substituted. Each pie crust makes 1 pasty.
Original pasties were made with a round of pie crust with filling ... top crust. This requires much less pie crust. Bake at 350 degrees for 1 1/2 hours.
Mix all vegetables ... on 1/2 of pie crust. Pour 1/2 ... wrapped up in foil after baking, frozen and then reheated for deer camp. Serve with gravy on the side.
Prepare meats and vegetables; set aside. Heat oven to 350 degrees. Prepare pastry as directed on package. Gather dough into 4 equal balls. Roll 1 ...
Dice vegetables; drain well. Make pie dough. Mix well. ... degrees for 1 hour. Butter tops when done. Let set 10 minutes, then serve. Yield: 8-12 pasties.
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