- 3 pkgs. “JIFFY” Pie Crust Mix
- 1 cup warm water (80°F to 90°F)
- 1 beef bouillon cube
- 1/2 tsp. smoke flavor
- 1 lb. ground beef
- 2 cups potatoes, peeled and diced
- 1 cup rutabaga, peeled and diced
- 1/2 cup carrots, peeled and minced
- 1/2 cup onion, diced
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup margarine or butter, divided
- 1 egg
- 1 Tbsp. water
Preheat oven to 425°F. Lightly grease a baking sheet or line with parchment paper.
Combine warm water, bouillon cube and smoke flavor; set aside. Combine ground beef, potatoes, rutabaga, carrots, onion, salt, pepper and 6 tablespoons of the bouillon mixture. Prepare one package of pie crust mix as directed on package. Divide dough in half and shape into balls. On lightly floured surface, roll each out to 8″ circles. Place 3/4 cup of meat mixture onto one side of each. Dot each with butter. Lightly moisten edges with water. Fold dough over filling and press edges together to seal. Fold edges under; crimp with fork. Slit tops or poke with fork for venting. In separate bowl, beat egg and 1 tablespoon of water together. Brush over tops of dough. Bake 15 minutes. Reduce heat to 375°F and bake an additional 20 – 25 minutes or until crust is golden. Repeat with the remaining two packages of mix.
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