Prep 20 mins
Cook 25 mins
This sure is crazy but the best part is, you won't throw any leftovers away. A hairdresser gave me this recipe years ago. I make it about every two weeks (it takes me that long to collect enough leftovers in the freezer). The recipe below is for the crust. For the filling you use all the leftovers you have. I put them in small baggies (no matter how little there is) and freeze them. When you think you have enough to fill an 8" or 9" pie plate, take them out and you will find you have the most delicious supper you would imagine. You can use different meats together, leftover casseroles, veggies, rice, etc. They all blend. Bit pieces of steak, chops, hotdogs, chicken, sausage, anything. Use any leftover gravy if you have it, but there is no liquid specified in the filling. If I have gravy or any liquid, I put it in a baggie with the rest of the leftovers. It will look like it will be dry, but won't be. The only thing I add that is not leftover is some grated cheddar cheese on the top. It is different each time I make it, but oh, so good.
- 1⁄2 cup flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1⁄2 cup shortening
- 1⁄2 cup sour cream
- 1 egg (beaten)
- Lightly spray with Pam, the bottom of the pie plate.
- Mix the above together; will be sort of lumpy and look like it will never be enough.
- Put about three-quarters of this in a 8" pie plate and push it up around the edges and thinly in the middle.
- Put all your leftovers (whatever they may be)on top of the small amount of batter; put the meat first and then the veggies, rice, etc., or whatever you have.
- Grate some cheese and sprinkle between layers or on top.
- Spoon rest of dough around edges here and there to make a little ridge.
- Bake at 425 degrees for 20-25 minutes till golden.
- NOTE: Put everything you have, no matter what; the flavors will blend; each dinner you make will taste different because of the different food you use.