- 600 g (1 1/4 lb) medium ground pork, or a mix of pork and veal
- 1 medium onion, coarsely chopped
- 1 or 2 garlic cloves, minced
- 2 ml (1/2 tsp) thyme
- 5 ml (1 tsp) cinnamon
- 1 pinch of ground cloves
- 60 ml (1/4 cup) parsley, chopped (optional)
- Salt and freshly ground black pepper
- 375 ml (1 1/2 cup) cold water (to cover the meat)
- 2 pastry shells, 23 to 25 cm (9 to 10 in.) each
- 30 ml (2 tbsp) milk
- 1 egg, beaten
- Fruit or tomato ketchup
- In a large, thick-bottomed pot, place the meat, onion, garlic and seasonings.
- Add water.
- Bring to a boil and cook over medium heat for 30 minutes or more, until all the liquid has almost evaporated, stirring from time to time.
- Set aside to cool completely.
- Preheat the oven to 190°C (375°F)
- Place the pastry shell on a pie plate.
- Fill with meat preparation.
- In a small bowl, mix the milk and egg together.
- Brush the edge of the pastry shell with a bit of the egg wash.
- Cover with the second pie shell. Press and seal the edges. Make a few openings on the top. Brush with egg wash again.
- Bake in the oven for 30 to 35 minutes.
- Serve with fruit or tomato ketchup.
During the first step of the recipe, you may add 300 ml (1 1/4 cups) of diced potatoes to the meat preparation 15 minutes before the end of cooking.
You may cook the meat a few days in advance, cool well, refrigerate in a sealed container, and make your pies within the next few days. You may also freeze your pies in freezer bags. Defrost in the refrigerator 12 hours before cooking.