Savoury Meat Pie

By The Canadian Living Test Kitchen

39 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	594594 cal
pro	27 g27g pro
total fat	37 g37g total fat
sat. fat	16 g16g sat. fat
carb	37 g37g carb
fibre	3 g3g fibre
chol	132 mg132mg chol
sodium	643 mg643mg sodium
% RDI:	-
calcium	66 calcium
iron	3131 iron
vit A	4646 vit A
vit C	1313 vit C
folate	4141 folate

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 tourtiere.

Ingredients

Double-Crust Sour Cream Pastry Double-Crust sour cream pastry
1 tbsp Dijon mustard 1 1tbsp tbspDijon mustard
1 egg yolk 1 1egg yolkegg yolks
Filling:
1 lb lean ground beef 1 1lb lblean ground beef
1 lb ground pork 1 1lb lbground pork
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
2 onions , chopped2 2oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
2 carrots , chopped2 2carrotcarrots, chopped
2 celery stalks , chopped2 2celery stalkcelery stalks, chopped
1 cup chopped peeled potatoes 1 1cup cupchopped peeled potatopotatoes
1-1/2 tsp dried thyme 1-1/2 1-1/2tsp tspdried thyme
1-1/2 tsp dried oregano 1-1/2 1-1/2tsp tspdried oregano
2 bay leaves 2 2bay leafbay leaves
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 cup tomato paste 1/4 1/4cup cuptomato paste
2 cups sodium-reduced beef stock 2 2cups cupssodium-reduced beef stock
1 tbsp Worcestershire sauce 1 1tbsp tbspWorcestershire sauce
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley

Preparation

Filling: In shallow Dutch oven, saute beef 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.

Source : Holiday Celebrations: 2007