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These are similar to the meat pies that have been popular in the UK for years. The filling is easy to make if you use leftover roast or pot roast.
2 cups cooked and coarsely chopped beef 2 cups cooked potatoes 1 can cream of mushroom soup or about 1 cup beef gravy 3/4 cup chopped cooked carrots 1/2 cup diced cooked onion 1/8 - 1/4 tsp dried thyme (optional) salt and pepper to taste your favorite recipe for pie crust (double crust 9 inches) or store bought Combine all ingredients except pie crust in a large bowl. Divide pie crust into fourths. Roll each fourth into an 8 inch circle. Put approximately 1 cup filling in the center. Moisten edges with water and seal filling into pie crust. Press edges with your fingers or a fork to seal. Put on a n ungreased baking sheet, cut a few slits, brush with half and half or egg white and water. Bake at 450 for about 20 minutes. Go To Page: 1
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