Hometown Pasty Pies

• 5 cup flour
• 1 tbsp sugar
• 1 1/2 tsp salt
• 2 cup butter flavored shortening
• 7 tbsp cold water
• 1 egg
• 1 tbsp white vinegar
• 1 lb ground beef
• 1 lb bulk pork sausage
• 1 cup sliced fresh mushrooms
• 2 cup finely chopped carrots
• 2 cup cubed peeled potatoes
• 1 medium onion chopped
• 10 3/4 oz condensed cream of mushroom soup, undiluted
• 10 3/4 oz condensed cream of chicken soup, undiluted
• 1 cup frozen peas
• 1 tbsp sherry or chicken broth
• 1/2 tsp salt
• 1/2 tsp seasoned salt
• 1/4 tsp pepper
• 1/2 cup shredded Colby cheese
• 1/2 cup sour cream

1. In a large bowl-combine the flour, sugar and salt; cut in shortening until crumbly.
2. Whisk water, egg and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball.
3. Divide dough in quarters so that two of the portions are slightly larger than the other two.
4. Wrap each in plastic wrap.
5. Refrigerate for 1 hour or until easy to handle.
6. Place potatoes in a large saucepan and cover with water.
7. Bring to a boil.
8. Reduce heat; cover and cook for 5 minutes.
9. Add carrots; cook for another 6-9 minutes or until vegatables are tender.
10. Drain and set aside.
11. In a Dutch Oven, cook beef and sausage over medium heat until meat is no longer pink.
12. Remove from pan with a slotted spoon; drain, reserving 1 Tbsp drippings.
13. Saute mushrooms and onion in drippings until tender.
14. Add the soups, peas, sherry (or broth), salt, seasoned salt, pepper, beef mixture and potatoe mixture; heat through.
15. Roll out one of the larger portions of dough to fit a 9 in.
16. pie plate.
17. Transfer pastry to pie plate.
18. Trim pastry even with edge.
19. Fill with half the meat mixture.
20. Repeat Step 11 with the remaining larger portion of pastry and meat mixture.
21. Roll out smaller portions of dough to fit the top of pies.
22. Place over filling; cut slits and trim, seal and flute edges.
23. Bake at 375F for 45-50 minutes or until crust is golden brown.
24. Cover edges with foil during the last 15 minutes to prevent growing If necessary.
25. Sprinkle tops with cheese; let stand for 10 minutes.
26. Serve with the sour cream.

flour, sugar, salt, butter, water, egg, white vinegar, ground beef, pork sausage, mushrooms, carrots, potatoes, onion, condensed cream, chicken soup, frozen peas, sherry, salt, salt, pepper, colby cheese, sour cream

Taken from cookpad.com/us/recipes/332025-hometown-pasty-pies (may not work)