All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 2
Showing 1-2 of 2
Sort by:
SELECT
By grahamsj3
Near Raleigh, NC
on February 18, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The butter for the dough must be COLD - you are making a pastry after all! I also like a little less onion in my recipe. Add a couple good splashes of Worcestershire sauce near the end of the meat cooking instead of the second onion. I also add some chopped parsley - about 1/2 cup after chopping. I've not tried it, but I think this would also benefit from some garlic, though not too much.
And don't forget the HP sauce - available at most grocers in the "international" section and forget that "fruity" HP...you want the original with a light blue label.
By srosfeld
Nebraska
on August 07, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Awesome! This is exactly how my family makes runza's! With our home-raised beef and cabbage straight from the garden, these "Meat Pies" are delicous! A must try for those who haven't ate these!