CHRISTMAS MEAT PIES
In a large roaster, cook the following all together @ 375 degrees for 3 hours: A 5 lb chicken, a 3-4 pound pork roast, and a 3-4 pound beef roast.
After three hours, transfer all the meat to a large stock pot on top and stove (REMOVE all CHICKEN BONES first). Add the juice from the roaster and just enough water to cover the meat bring to a boil and then turn down to simmer for two hours, covered.
After meat is completely simmered for two hours drain well . Place drained meat in a large bowl (SAVE THE DRAINED JUICE to make a gravy), and break any big pieces of meat into shreds. Add 2 tablespoons of ALLSPICE & 2 tablespoons of MIXED SPICE. Add enough salt and pepper to your taste. Add 10 small onions chopped fine, and mix the meat with the spices and onions good. Fill your pie shells with the saved juice from meat, make a thick gravy add half a gravy ladle with gravy in each pie. With the gravy , dab the edges of your pie shell before putting top shell on, then add top lid and bake at 400 degrees for 30 minutes or until golden brown.
Let stand to cool for about 6 hours before bagging and freezing. The day you want meat pie, straight from freezer to oven and bake 40 minutes.
Makes 4 pies.
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