Add3¼ cups boiling water, 1 tablespoon Worcestershire sauce and sprinkle in any of the flour mixture that remains. Cover and simmer until meat is tender (about 1 hour).
Add1 cup raw potatoes, cut in ½″ cubes. Cook 10 minutes longer.
MakeGolden Egg Pastry, [page 20].
Rolldough into a rectangle ¼″ thick and about 1″ larger than 10″ x 6″ x 2″ baking dish.
Pourmeat mixture into dish and place cooked onions on top.
Fitpastry over top and seal edge of pie. Mark top into 6 serving portions by cutting small Vs with knife point lengthwise and crosswise. In center of each square make a decorative steam vent by cutting 8 short slits in a snowflake pattern.
Bakein very hot oven (450°F.) 25-30 minutes. Makes 6 servings.
Hints for a “Light Hand” with Pastry
You’ve heard a woman say, admiring another cook’s handiwork. “She has such a light hand with pastry!” Tender, flaky piecrust has always been the prize accomplishment of good cooks! And many’s the woman who has envied it! Now, thanks to Spry and its new “Water-Whip” method, perfect pastry—every time—is easy as child’s play. And so fast! It’s ready to roll in seconds!