Ingredients
1 cup all-purpose flour1/2 cup whole wheat flour1/2 teaspoon salt6 tablespoons shortening2 tablespoons cold butter1 cup shredded cheddar cheese1/4 cup cold waterFILLING:1 pound ground beef2 celery ribs, chopped1 medium onion, chopped1/4 cup chopped green pepper1 can (8 ounces) tomato sauce1 can (7 ounces) whole kernel corn, drained1 tablespoon Worcestershire sauce1/4 teaspoon salt1/8 teaspoon pepper
Preparation
In a large bowl, combine flours and salt. Cut in shortening and butter until crumbly. Add cheese; toss to blend. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Cover and refrigerate.
For filling, in a large skillet, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink, 5-7 minutes; crumble meat; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
On a lightly floured surface, roll out half of dough to fit the bottom of an ungreased 8-in. square baking dish. Transfer to dish. Spoon filling over crust. Roll out remaining dough to fit top of dish; cut slits or use cookie cutters to cut out shapes. Place crust over filling; trim and flute edges.
If desired, arrange cutouts over crust. Bake at 375° until bubbly and crust is golden brown, 35-40 minutes. Let stand for 10-15 minutes before cutting.
