1/2 c. vegetable shortening
1 c. instant flour
1 tsp. salt
3 brimming tbsp. water

FILLING:

1 (12 oz.) pkg. elbow macaroni
1 lb. hamburger
1 sm. can tomato paste
4 tbsp. Parmesan-Romano cheese
1/2 tsp. salt
1/4 tsp. pepper
2 eggs

Cut the shortening into the flour and salt mixture until it is the consistency of bread crumbs. Add the water and continue to cut and blend until you have a stiff dough. Divide into two portions and roll out until you have circles large enough to fill the bottom and top of your favorite pie dish.

Cook the elbow macaroni until tender. Rinse in cold water, drain and set aside. Brown the hamburger until it has separated into lumps about the size of large peas, add the tomato paste, cook for a few seconds longer, then remove from heat. Add the cheese, and stir in the macaroni. Add the salt and pepper and stir again.

Line your pie tin with the pastry. Be sure the outer edges are firmly in place. Pour into the pastry-lined tin the macaroni and meat mixture. Beat the 2 eggs until they are golden yellow. Pour the eggs over the macaroni-meat mixture. Cover with the remaining pastry, making sure that the edges are well sealed. Pierce with a sharp knife in several places. Place in a preheated 350 degree oven and bake for 35 minutes, until crust is golden brown. Serve piping hot.

VARIATIONS:

Substitute grated American cheese for the Parmesan-Romano. Substitute grated Swiss cheese for the Parmesan-Romano. Substitute feta (Greek) cheese for the Parmesan-Romano. Use half a package of macaroni and add 1 (#2) can of Niblet style corn. Substitute broad noodles for the macaroni. Substitute rice for the macaroni. Substitute thin spaghetti for the macaroni.