Hamburger Onion Hoedown
|Ground beef||2 Pound|
|Eggs||2 , slightly beaten|
|Dry bread crumbs||2⁄3 Cup (10.67 tbs)|
|Catsup||2⁄3 Cup (10.67 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Onion soup mix||1 Tablespoon (1 Envelope)|
|Warm water||1 1⁄3 Cup (21.33 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Shortening||1 1⁄2 Cup (24 tbs)|
|Cold water||2⁄3 Cup (10.67 tbs)|
Mix Meat Patties ingredients; shape into 12 patties, 3/4 inch thick.
Measure flour and salt into bowl; cut in shortening thoroughly.
Sprinkle in water, 2 tablespoons at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 teaspoons water can be added if needed).
Gather dough into a ball; divide into 4 parts.
Roll 2 parts pastry into 10 inch squares for bottom crusts and 2 parts into 12 inch squares for top crusts.
Place 10 inch squares on ungreased baking sheets; arrange 6 meat patties evenly on each square.
Cover with 12 inch squares; seal edges.
Press lightly between meat patties to mark servings.
With fork, prick serving marks between patties and top of servings.
Bake in 400° oven 40 to 45 minutes. (Can serve whole recipe immediately. 8 to 12 servings.)
Wrap, label and freeze.
50 minutes before serving, remove 1 package Hamburger onion Hoedown from freezer and unwrap; place on ungreased baking sheet.
Heat in 400° oven until hot, about 45 minutes.