This has been a staple at our Christmas Eve supper for many years. A cherished and passed down recipe.
Portion size6 servings
peeled and grated
1 1/2 teaspoon
plus 1 tbsp. water
Pastry: Prepare pastry dough for 2 - 9" double crust pies, seasoned with 1/4 tsp tumeric and 1/4 tsp savory. Roll out 1/2 pastry and fit into 9 x 13" rectangular baking dish OR 2 8" pie plates. Chill. Filling: Place all filling ingredients except bread crumbs and egg in a saucepan and bring to a boil. Stir to blend. Cover and simmer for 30 minutes. Remove from heat and stir in enough bread crumbs to absorb all excess moisture. Cool mixture and place in pie shell. Roll out remaining pastry and place on top of meat. Seal upper and lower crust and crimp edges. For added luster, brush pastry with water and egg mixture. Slit the crust well to allow steam to escape. Bake at 400 degrees F, 30 - 40 minutes until golden brown. Serve hot with gravy.