Recipe

Country Beef And Pork Pie Recipe

	Chefmeow / All my dishes 10 months ago COUNTRY BEEF AND PORK PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Young Estate in Spars, Nevada in 1990. The notation on card indicates this is a depression day recipe. Prep:10m Cook:120m Servings:4	Chefmeow
	main beef pork savory pie onion garlic brisket

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Ingredients

3 tablespoons extra virgin olive oil

1 white onion, finely chopped

2 finely chopped garlic cloves

12 ounces shredded brisket

12 ounces shredded pork

1 teaspoon freshly ground black pepper

2 cloves

1/2 teaspoon ground cinnamon

1/3 cup white wine

1/3 cup water

1 tablespoon tomato puree

1 cup rice

1 tablespoon finely chopped parsley

2 well beaten eggs

4 ounces finely crumbled feta cheese

2 ounces grated gruyere cheese

1 large pie crust for 2 crusted pie

Dot of butter

Directions

Heat oil in pan and sauté onion, garlic, beef and pork then add pepper, cloves and cinnamon.

Stir 2 minutes then add wine, water and tomato puree and stir 2 minutes.

Scald contents of pan with the wine then add a little water and tomato puree.

Let simmer 30 minutes then add rice, parsley, eggs and cheeses mixing well.

Let simmer in pan 30 minutes then remove pan from flame.

Butter large pie tin and place half the pastry on bottom making sure some hangs over sides.

Empty pie filling onto the base pastry and cover it with the remaining half of the crust.

Wet edges of pastry and press them together so they stick and roll over into tube design on pie. Brush top pastry with a little melted butter and puncture it in even various places with a fork.

Bake pie at 350 for 1 hour.

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