Savory Pies for supper
INGREDIENTS
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Meat-Pie Filling
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1 1/2 tablespoons (1 1/4 ounces) butter or drippings
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1 pound cubed or diced beef, turkey, chicken, lamb, etc. (uncooked)
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1 medium onion (3/4 to 1 cup), chopped
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1/2 cup chopped green pepper
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1/2 cup chopped celery
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1 cup sliced carrots
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1 cup sliced mushrooms
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1 to 1 1/2 cups (8 to 12 ounces) of stock or broth
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2 tablespoons (1 ounce) King Arthur Unbleached All-Purpose Flour
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Mushroom Filling
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1/2 cup (1 stick, 4 ounces) unsalted butter
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2 pounds fresh mushrooms, sliced
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2 large onions (2 to 3 cups) chopped
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1 teaspoon salt (or to taste)
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1 tablespoon minced fresh thyme (or 1 teaspoon dried)
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1 cup (8 ounces) sour cream
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Spinach Filling
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1/2 cup (1 stick, 4 ounces) unsalted butter
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1 large onion (about 1 cup) chopped
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1/2 pound mushrooms, sliced (optional)
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1 1/2 pounds spinach, chopped (or 2 packages frozen)
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1/2 cup (2 1/2 ounces) pine nuts or chopped walnuts (optional)
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1 cup (8 ounces) sour cream
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2 tablespoons (1 ounce) vinegar
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salt and pepper to taste
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