Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1/2 cup whole wheat flour

  3. 1/2 teaspoon salt

  4. 6 tablespoons shortening

  5. 2 tablespoons cold butter

  6. 1 cup (4 ounces) shredded cheddar cheese

  7. 1/4 cup cold water FILLING:

  8. 1 pound ground beef

  9. 2 celery ribs, chopped

  10. 1 medium onion, chopped

  11. 1/4 cup chopped green pepper

  12. 1 can (8 ounces) tomato sauce

  13. 1 can (7 ounces) whole kernel corn, drained

  14. 1 tablespoon Worcestershire sauce

  15. 1/4 teaspoon salt

  16. 1/8 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine flours and salt. Cut in shortening and butter until crumbly. Add cheese; toss to blend. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Cover and refrigerate. For filling, in a large skillet, cook the beef, celery, onion and green pepper over medium heat until meat is no longer; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. On a lightly floured surface, roll out one portion of dough to fit the bottom of an ungreased 8-in. square baking dish. Transfer to dish. Spoon filling over crust. Roll out remaining dough to fit top of dish; cut slits or shapes with cookie cutters. Place over filling; trim and flute edges. Arrange cutouts over pastry. Bake at 375° for 35-40 minutes or until bubbly and crust is golden brown. Let stand for 10-15 minutes before cutting. Yield: 4-6 servings.


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