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Cheeseburger Pie Farm Journal

Cheese Pastry for 2-crust pie
1 lb ground beef chuck
1/2 c celery chopped
1/4 c onion chopped
2 tbsp green pepper chopped
1 tsp salt
1/4 tsp pepper
1 8 oz can tomato sauce
1 tsp Worcestershire sauce

Brown beef in skillet, stirring frequently. Add celery, onion, green pepper, salt, pepper, tomato and Worcestershire sauces. Cover and simmer 15 minutes.

Roll out pastry to 8-1/2 square by placing 8" pan on pastry and cutting around it with knife, leaving 1/2" margins.

Cut remaining pastry into strips and arrange them lattice-style on pastry square, turning under edges.

Bake in hot oven (400) 30 minutes. Makes 4 servings.

Cheese Pastry:
1-2/3 sifted flour
1/2 tsp salt
1 c grated sharp natural Cheddar cheese
1/2 c vegetable shortening
4 to 6 tbsp cold water

Sift flour with salt into medium bowl. Add cheese and toss with a fork to mix thoroughly with flour. Cut in shortening until mixture resembles small peas.

Sprinkle water over pastry mixture, 1 tbsp. at a time, until dough will hold together. Shape into a ball with hands, wrap in waxed paper and refrigerate until ready to use. Divide in halves, flatten each half with hand, make bottom and top crusts as directed in Flaky Pastry for 2-crust pie.
Makes pastry for 1 (8" or 9") 2-crust pie.

If your family likes cheeseburgers in buns, watch them go for this pie.
Cheese pastry is marvelous for apple and many kinds of pies.

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