Pastry for three
-double-crust pies
Filling:
2 c Onion; finely chopped
3 cl Garlic; minced
1 c Celery and celery leaves;
- minced
1 tb Olive oil
2 lb Ground pork
1 lb Lean ground beef
1/2 ts Savoury
1/2 ts Ground sage
1 pn Ground cloves
1 pn Ground cinnamon
Salt and freshly ground
-black pepper
1 c Water
3 c Hot boiled potatoes; mashed
-or put through a ricer
1/2 c Fresh parsley; chopped
This is my mother's recipe, with a few adjustments. The filling is
enough for three 9" pies - exactly the amount of pastry you'll
have if you follow the recipe on the box of shortening or lard.
In a large saute pan, heat the oil over medium heat and saute the
chopped onion, garlic and celery until soft. Crumble the ground pork
and beef into the pan and continue to cook, stirring, until no pink
remains in the meat. Drain any accumulated fat from the pan, add the
savoury, sage, cloves, cinnamon, salt, pepper and water, cover and
simmer for 30 minutes. Stir the mashed potatoes and parsley into the
filling and set aside to cool. Meanwhile, make the pastry following
the instructions on the box of shortening or lard. Chill the pastry
for 1 hour before rolling. Roll pastry very thin and line three pie
plates. Fill each with 1/3 of the cooled meat mixture and top with
pastry, sealing and fluting the edges. Cut steam vents in the tops of
the pies using a sharp knife. Brush pies with a mixture of egg yolk
and milk, to glaze, and bake at 375 F for 30-40 minutes, until golden
brown. Pies can be filled and frozen, unbaked. Thaw in the fridge
until pastry is soft then bake. Makes three 9" meat pies.
