Meat pie

Preparation 30 to 40 minutes

Cooking time 30 to 35 minutes

Servings 4 to 6

See all suggested pairings

Ingredients

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

Preparation

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.

Suggestion:

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.

Tip:

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.