Three-Meat Pie

Crust:
2 cups semola flour
1/2 tsp. salt
1/2 tsp. dried rosemary
1/2 tsp. dried dill weed
3/4 cup butter
1/2 cup cold water

Filling:
1/2 pound ground pork
1/3 pound ground chicken
1/3 pound ground lamb
1 cup chopped onion
1 1/2 cup grated turnip
1/2 tsp. crushed garlic
1/2 tsp. salt
1/4 tsp. celery seed
1/4 tsp. ground clove
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg

For the crust: Stir together the semola flour, salt, rosemary, and dill weed. Cut the butter into small chunks, then cut it into the flour mixture until the mixture becomes a crumbly paste. Drizzle and stir in the water. Press it together to form a dough, then divide into 2 balls. Press each ball into a thick disk, wrap them in plastic wrap, and put in the fridge to chill.

Combine all the filling ingredients in a large pot over medium-high heat. Cook, stirring occasionally, until the meat is cooked, then remove from heat.

Bring out the crust dough. Lay out a large sheet of plastic wrap, put one unwrapped disk of dough on it, then cover with another sheet of plastic wrap. Roll out the dough to a thin, large circle, about 15" in diameter. Remove the top layer of plastic wrap, and turn the sheet of dough in to a 9" pie tin. Press the dough down into the corners.

Roll out the second disk of dough in the same manner, but keep it sandwiched between the plastic wrap. Put them back in the fridge to chill.

 Preheat oven to 400 F.

When the filling has cooled enough to handle, bring out the pie crust and spoon the filling inside. Use a slotted spoon to avoid putting the cooking liquid into the pie. Place the second sheet of dough on top. Trim around the sides of the tin, press the top and bottom crusts together around the edges. Cut slashes in the top crust. Use any leftover dough to make small decorations.

Bake for 45 minutes, until the crust is golden brown.

Whole Wheat Flax Bread

Bake rolls at 375° F for 20-25 minutes

The flax seed doesn't affect the taste or texture, it's just there to be healthy.

2 tsp yeast
2 tsp sugar
2 cups warm water
4 cups flour
1 Tbls. salt
1/3 cup ground flax seed

Dissolve the yeast and sugar into 3/4 cup of warm water.

In a large bowl, stir together the flour, salt, and flax seed. When the yeast is foaming on the water, add that to the flour, as well as the rest of the water. Stir it together, then turn out onto the counter to knead it. Use flour if necessary. Knead it thoroughly, until the dough stretches rather than tears when it is pulled.

Coat the inside of the bowl and the dough with oil. Put the dough in the bowl and cover with plastic wrap. Let rise in a warm spot for 1 hour.

Knead the dough a bit, and shape into a log. Oil the inside of the bread pan and place the dough inside. Cover with plastic wrap and let rise for 30 minutes.

Spray the inside of the cold oven with water and place the bread pan in the center of the oven. Turn the oven to 350 F. Bake for 40-45 minutes (including pre-heating time), until the crust is a deep golden brown on top, and golden brown on the sides and bottom.

Apple Chutney

4 cups apples, diced to 1/2" pieces with the cored removed
1/2 cup onion, minced
1/2 cup orange juice
1/4 cup white vinegar
2 Tbls. apple cider
1/2 cup brown sugar
1/2 tsp. ground ginger
1/2 tsp. mustard seed
1/8 tsp. chili powder
1/8 tsp. saffron powder
3/4 tsp. salt

Mix all ingredients in a pot and bring to a boil over medium-high heat. Once it is boiling, reduce heat to low and let simmer for 50-60 minutes, until the liquid is reduced to a small amount of thick syrup. Remove from heat and let cool completely so that it can continue to thicken.