Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
To make the pie crust, mix
Milk (60 mL)
and
Distilled White Vinegar (30 mL)
. Place in the freezer until it is lightly frothy.
Step 3
Mix together
All-Purpose Flour (250 g)
and
Salt (3 g)
, then add in
Vegetable Shortening (205 g)
.
Step 4
Pour the milk mixture into the flour mixture and stir until all holds together. You may need to add a couple of extra tablespoons of cold water to make all cling together nicely, just add a spoonful at a time until it holds together as you are stirring. Don't knead; you want to mix and handle as little as possible.
Step 5
Roll out crust and cut out circles using a jar or glass as a cutter.
Step 6
Place circles into muffin tins, pressing them in to fit.
Step 7
Prick the bottom of the crusts with a fork.
Step 8
Bake pies shells for 5 minutes, then take out of oven.
Step 9
Mix cooked
Beef Chuck (1)
with enough
Gravy (355 g)
to make a really moist and soupy mixture. Reserve 1 - 1 1/2 cups for topping each muffin.
Step 10
Put 1-2 tablespoons of shredded beef and gravy mixture in the bottom of each crust.
Step 11
Sprinkle with a teaspoon (or desired amount) each of
White Onion (1)
,
Frozen Green Peas (25 g)
, and
Frozen Corn Kernels (40 g)
. Divide the remaining
Gravy (355 g)
evenly over the top, around 1 tablespoon each.
Step 12
Evenly divide the
Mashed Potatoes (480 mL)
between the cups. If you want to make your potato topper look nice, put the potatoes in a cake decorating bag and use a large tip to pipe onto the muffins. If you do this, make sure to mash your potatoes with an electric mixer, and mix them until they are completely soft; no lumps.
Step 13
Bake at 350 degrees F (180 degrees C) for 30-40 minutes; or until muffins are bubbly and potatoes are lightly brown. Serve warm.
