Crust:
- 3 cups flour
- 1/2 cup shortening
- 1 teaspoon of salt
Cut the shortening into the salt and flour until it has the texture of corn meal. For this, it helps to have a pastry cutter, available at most grocery stores. Add water until the mix is doughlike. It's best to err on the side of dryness, but if you get it too wet you can simply add water.
Filling:
- 6 medium potatoes
- 1 small rutabaga
- 3 medium onions
- 2 1/2 pounds ground beef (ground round or chuck)
- 2 1/2 pounds venison
- 1 pound ground pork
Peel and dice the vegetables, putting them in a large bowl. Mix with the meat. Add salt and pepper to taste.
Assembly:
- Roll out the crust on a lightly floured surfact as you would a pie crust, only more oblong than round.
- Put about one pound of filling on one half of the crust. Dip your finger in some water and make a line of moisture around the filling.
- Flip the other half of the crust over the filling and press it down over the line of moist dough. Crimp the edges, getting fancy if you wish.
- Poke the crust 3-4 times with a fork and place on an ungreased baking sheet.
Baking:
- Bake for 20 minutes at 450 degrees Fahrenheit.
- Reduce heat to 350 degrees F and bake for another 40 minutes.
- Cool for at least 15 minutes before serving