PIE CRUST:

6 c. flour
1/4 c. butter
1 pkg. dry yeast
1 1/2 c. lukewarm water
1 egg
2 tbsp. salt

Combine flour and butter, mix well. Dissolve yeast in 1/2 cup lukewarm water, add salt in the rest of the water. Beat the egg. Add all together and knead lightly. Add more flour, if needed, until it doesn't stick to hands. Cover with a dish towel and place in a warm place to rise, about 2 hours.

MEAT FILLING:

1 1/2 lbs. chopped chuck
4 Spanish sausages
1 onion
2 green peppers
1 lg. can tomato sauce with 1/2 can water
Seasoning to taste (very little because sausage has enough spice)

In a pan, add a little oil and chopped up onions; brown lightly. Add meat and peppers and sausage. Make sure sausage has been cut up and fried, separate. Then put all together and cook for about 5 minutes. Preheat tomato sauce with water and add to meat. Bring to a boil and turn off burner. Roll out dough like you do for regular pie, for top and bottom crust.

Put bottom crust, overlapping, in 10 x 15 x 5/8 inch pan. Pour in meat filling. Put top crust and overlap the top with the bottom. Make several holes on top with fork. Bake at 400 degrees for 30 minutes.