To freeze. Cool meat mixture quickly. Place in ovenproof baking dish and top with pastry. Wrap in freezer packaging material. Or package stew in freezer containers, leaving head space ([p. 4]). Seal and freeze.
To prepare for serving. Bake meat pies frozen with pastry topping at 400° F. (hot oven) about 4-5 minutes for pints, 1 hour for quarts, or until stew is piping hot and crust is golden brown.
If stew is frozen without pastry topping, transfer it to a greased baking dish and place in hot oven. After stew is almost heated through (about 30 minutes), top with pastry crust. Bake until crust is golden brown.
Menu suggestion. Your favorite fruit salad will add zest to the meal. For dessert try chocolate fudge cake or pistachio ice cream with chocolate sauce.
Pastry topping for lamb or beef pie
3 cups sifted all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 cup shortening ½ cup cold water
Sift together the flour, baking powder, and salt. Cut in the shortening until the mixture is granular. Add water and mix lightly with a fork.
Turn the dough out onto a lightly floured board or pastry cloth, roll to about ⅛ inch in thickness, and cut to fit the baking dish or freezer container.
Ham turnovers
25 portions, 1 turnover each