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A Classic.
Unfortunately this recipe is an approximation of the greatness it can be. But it must suffice until
a late night spilling from a Québécois hunter after a Canadian Club or three.
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Have Ready:
• enough
Pastry
for a double crust pie
large & deep 9" pie pan, (glass preferably)
• 1/2 lb ground pork
• 1/2 lb ground beef
• 1 onion diced
• 1 carrot peeled and finely diced
• 2 medium potatoes peeled, boiled and mashed (set aside to cool)
• 1 clove garlic minced
• 1/2 Teaspoon salt
• 1/4 Teaspoon pepper
• 1/4 teaspoon celery seed
• dash allspice, ground cloves
• 1/2 cup Apple Cider
• 1 egg mixed with 2 Tbsp water for glazing
HP Sauce and Worcestor Sauce for condiment
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In a large skillet:
Sauté meat until no longer pink. Drain off excess fat.
Add onions, carrots and seasonings and sauté until tender, (about 10 minutes more)
Add cider and bring up to a simmer. Let mixture simmer for about 15 minutes.
Remove from heat and drain away most but not all of the liquid.
Stir in mashed potatoes and cool before filling the pie crust.
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Assembly:
Roll out and line the pie plate with pastry.
Fill with meat mixture
Top with pastry to make a double crust pie and slit a couple holes for the steam to escape.
Brush the egg wash on top, (this will make a golden glaze on top)
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Bake:
In 400 ° F oven for 10 minutes.
Turn the heat down to 350 ° F and bake 30 minutes longer.
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