Meat Pie- Roll Style W/ Sauce

Submitted by Amy Duchesne

"My sister in law prepared this for me after I gave birth to my 2nd daughter. I have modified it a bit to my taste.It is basically a meat pie- but rolled up served with an optional tomato based sauce. Very economic and it hits the spot and looks nice too. Also tastes great with white sauce."

 

• Ready In: 1hr 25mins
• Ingredients: 20
• Serves: 4-6

ingredients

• 1 lb ground beef
• 1 lb ground pork or 1 lb ground lamb
• 1 large diced onion
• 1 tablespoon dried fine herb
• 1 garlic clove, smashed and diced
• 1 teaspoon dried basil
• salt and pepper
• oil (for frying) or butter (for frying)

• Crust recipe

• 3 -4 cups flour
• 1 teaspoon salt
• 1⁄2 - 1 cup cold water
• 1⁄2 cup shortening
• 1⁄2 teaspoon baking powder
• 1 teaspoon baking soda

• Sauce

• 1 (350 g) can all ready prepared spaghetti sauce
• 2 carrots, sliced
• 1 stalk celery, sliced
• 1⁄4 cup cold water
• 2 tablespoons cornstarch
• salt and pepper

directions

1. In a large frying pan coated with oil, cook all of the grounded meats together until just done. Add diced onion, garlic and all herbs and seasonings. Cook until the onions are translucent and remove from the heat. In a large mixing bowl combine all dry ingredients and mix well. With a pastry cutter or a fork cut in the shortening until mixture resemble course meal. Add water a little at a time until a dough forms. Cut dough in half and roll out each half of dough on floured surface creating a long and equally wide oblong or oval shape. Spread meat mixture onto dough surface covering most of the surface except edges. Roll one end of the dough and meat to the other and seal the edges on all sides. Place seam down on a baking tray and bake for 30-40 mins at 350 until dough is golden brown.
2. While baking the meat rolls, prepare the sauce. In a sauce pan saute on medium high heat your vegetables and seasonings in oil until halfway cooked through. Add spaghetti sauce and lower heat to medium low and bring mixture to a boil. Lower heat to low and simmer the sauce until the veggies are tender. At this point, depending on how many rolls you have made and how many people are eating, you can add 1-2 cups water to the sauce and season accordingly. Mix the 1/4 cup cold water to 2 tbs corn starch and add to bubbling sauce mix. Stir until thickened to your liking.
3. To serve, slice rolls creating little swirled rounds and serve with sauce glazed over the top or sauce first and rolls placed on top. Enjoy!