Filling:
3 cups onions
2 cups boiling water
1/2 cups beef drippings, or butter
1 cup flour
6 cups onion cooking liquid and water
1 tablespoon Salt
1/4 teaspoon Pepper
1 teaspoon gravy seasoning
2 10 ounce package frozen peas
3-1/8 lb. beef, cooked weight, diced *
*Note: 5-1/4 Lbs Raw Boneless Beef Chuck Roast with Bones will be needed to make 3-1/8 Lbs or 2-1/2 quarts of Cooked Beef.
Crust:
2 cups flour
1 teaspoon salt
3/4 cups margarine
1/4 cups cold water
Preheat oven to 450 F (Very hot oven). Cook onions in boiling water until tender. Drain, save liquid. Stir in onion liquid and water, salt, pepper and gravy seasoning. Cook, Stirring constantly, until thickened. Stir onions, peas, and beef into gravy. Pour into a 12″x20″ baking pan.
To mix crust combine flour and salt well. Mix in fat only until mixture is crumbly. Add water and mix lightly. Roll out on a floured surface into 12″x20″ rectangle. Fit over top of pan. Cut slits in dough. Bake for 45 minutes or until slightly browned.
Serves 25