For a perfect condiment partner, you'll want to make up a batch of our easy Pear Ketchup. You'll find the recipe link below.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2010
Ingredients
Method
In saucepan of boiling salted water, cook potato until tender, about 10 minutes. Drain and return to saucepan; mash and set aside.Meanwhile, in large saucepan, fry bacon over medium-high heat until softened. Add onion and garlic; cook until softened, about 3 minutes.
Add mushrooms; cook until almost no liquid remains, about 5 minutes. Add wine; cook until almost no liquid remains.
Stir in pork and veal; cook, breaking up with spoon, until browned, 20 to 25 minutes. Add salt, pepper, cinnamon and cloves; cook, stirring, for 3 minutes. Add potato; cook, stirring, until incorporated, about 5 minutes. Let cool.
On lightly floured surface, roll out 1 disc of the dough to 13-inch (33 cm) circle. Fit into 9-inch (23 cm) pie plate. Fill with meat mixture. Trim dough even with rim; brush rim
with water.
Roll out remaining dough into 12-inch (30 cm) circle. Fit over filling, pressing edge to seal. Trim to leave 1/2-inch (1 cm) overhang; tuck under bottom pastry and flute. Cut steam vent in top.
If desired, roll out pastry scraps and cut out festive shapes. Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry. Press shapes onto pastry; brush with egg wash.
Bake in bottom third of 425°F (220°C) oven for 20 minutes. Reduce heat to 400°F (200°C); bake until steaming and pastry is golden, about 30 minutes. Let stand for 10 minutes before cutting.
Serve with Tomato Pear Ketchup
Nutritional facts Per serving: about
- Sodium 594 mg
- Protein 28 g
- Calories 643.0
- Total fat 41 g
- Potassium 630 mg
- Cholesterol 159 mg
- Saturated fat 20 g
- Total carbohydrate 37 g
%RDI
- Iron 23.0
- Folate 41.0
- Calcium 3.0
- Vitamin A 13.0
- Vitamin C 7.0
