Savoury Meat Pies

image

Source: My wonderful cousin who also aquired it through The Canadian Living Test Kitchen and their Source is Holiday Celebrations: 2007

Ingredients
Double-Crust Sour Cream Pastry
1 tbsp (15 mL) Dijon mustard
1 egg yolk

Filling:
1 lb (454 g) lean ground beef
1 lb (454 g) ground pork
1 tbsp (15 mL) vegetable oil
2 onions, chopped
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 cup (250 mL) chopped peeled potatoes
1-1/2 tsp (7 mL) dried thyme
1-1/2 tsp (7 mL) dried oregano
2 bay leaves
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/4 cup (60 mL) tomato paste
2 cups (500 mL) sodium-reduced beef stock
1 tbsp (15 mL) Worcestershire sauce
1/4 cup (60 mL) chopped fresh parsley

image

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.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s