Ingredients
Crust
2 cups (500 ml) all-purpose flour
1 1/2 tsp (7.5 ml) baking powder
1/2 cup (125 ml) vegetable shortening
1/4 cup (60 ml) cooled meat broth (from the cooking of the meat)
1 egg (beaten) + 1 tsp (5 ml) water for brushing
Filing
2 lb (1.25 kg) Ham (cooked) diced up
2 tsp (10 ml) chopped fresh summer savoury
Directions
Makes 2 pies
Crust
1For the crust, combine the dry ingredients in a mixing bowl.
2Cut in the shortening until you have pea-sized crumbs.
3Combine the milk and 1/4 cup (60 ml) of the broth and gradually add this liquid to the dry ingredients.
4Mix until the dough has a smooth consistency.
5Divide the dough into 4 pieces and roll out 2 double crusts.
6Place the bottom crusts in the prepared pie plates.
Filing
1Cook Hamburger meat, spice (salt, pepper to taste) with savoury
2Cut up egg plant and fry using butter in pan till cooked
3Dry egg plant and press out water after cooled
4Combine all ingredients except egg plant and mozzarella
5Place layer of mixture in bottom of both pie plates
6add mozzarella and repeat
7Final layer will be eggplant and mozarella
8Cover with pastry dough and seal
9Slit 4 holes in top with knife to let air escape
10Preheat over at 400°
11Bake for 15 minutes then turn down oven to 350°
12Bake for 15 minutes. Brush the top of the pies with the beaten egg and water mix.
13Bake for another 15 minutes or until golden brown.
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