Savoury Meat Pie
All this rustic pie needs to accompany it is a crisp green salad and your favourite chili sauce, relish or pickle. It offers a delicious change from tourti?.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 594 |
| pro | 27 g |
| total fat | 37 g |
| sat. fat | 16 g |
| carb | 37 g |
| fibre | 3 g |
| chol | 132 mg |
| sodium | 643 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 31% |
| vit A | 46% |
| vit C | 13% |
| folate | 41% |
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Double-Crust Sour Cream Pastry
1 tbsp (15 mL) Dijon mustard
1 egg yolk
Filling:
1 lb (500 mL) each lean ground beef and ground pork
1 tbsp (15 mL) vegetable oil
2 onions, chopped
2 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
1 cup (250 mL) chopped peeled potatoes
1-1/2 tsp (7 mL) each dried thyme and oregano
2 bay leaves
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/4 cup (50 mL) tomato paste
2 cups (500 mL) sodium-reduced beef stock
1 tbsp (15 mL) Worcestershire sauce
1/4 cup (50 mL) chopped fresh parsley
Preparation:
Filling: In shallow Dutch oven, saut?eef and pork separately over medium-high heat, breaking up with fork, until no longer pink, about 5 minutes. With slotted spoon, transfer to bowl; drain fat from pan.
In same pan, heat oil over medium heat; fry onions, stirring occasionally, until golden brown, about 10 minutes.
Add garlic, carrots, celery, potatoes, thyme, oregano, bay leaves, salt and pepper; fry for 5 minutes.
Add tomato paste; fry, stirring, for 1 minute. Pour in beef stock and Worcestershire sauce; bring to boil, scraping up brown bits.
Return beef and pork to pan. Reduce heat, cover and simmer until potatoes start to break down, about 35 minutes. Stir in parsley. Discard bay leaves. Let cool. (Make-ahead: Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 24 hours.)
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness. Fit into 9-inch (23 cm) pie plate; trim even with plate. Brush pastry shell with mustard. Spoon in filling.
Roll out remaining pastry. Whisk egg yolk with 1 tbsp (15 mL) water; brush some over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. (Make-ahead: Wrap and refrigerate for up to 24 hours.)
Brush egg mixture over pastry. Cut steam vents in top of pie. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until top is golden, about 1 hour. Let pie cool on rack for 10 minutes before serving.
In same pan, heat oil over medium heat; fry onions, stirring occasionally, until golden brown, about 10 minutes.
Add garlic, carrots, celery, potatoes, thyme, oregano, bay leaves, salt and pepper; fry for 5 minutes.
Add tomato paste; fry, stirring, for 1 minute. Pour in beef stock and Worcestershire sauce; bring to boil, scraping up brown bits.
Return beef and pork to pan. Reduce heat, cover and simmer until potatoes start to break down, about 35 minutes. Stir in parsley. Discard bay leaves. Let cool. (Make-ahead: Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 24 hours.)
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness. Fit into 9-inch (23 cm) pie plate; trim even with plate. Brush pastry shell with mustard. Spoon in filling.
Roll out remaining pastry. Whisk egg yolk with 1 tbsp (15 mL) water; brush some over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. (Make-ahead: Wrap and refrigerate for up to 24 hours.)
Brush egg mixture over pastry. Cut steam vents in top of pie. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until top is golden, about 1 hour. Let pie cool on rack for 10 minutes before serving.
Source
Holiday Celebrations: 2007
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For more ideas on cooking with Real Cream, click here |
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