Easy Recipe Finder
Recipe Feeder
Pastry for double crust pie
1 1/2 lb lean ground pork 700 g
1/2 lb lean ground beef 225 g
1 cup hot water 250 mL
1 small onion, chopped 1
1 tsp salt 5 mL
1/8 tsp black pepper 0.5 mL
1/4 tsp savory 1 mL
1/4 tsp ground cloves 1 mL
1/2 cup fine bread crumbs 125 mL
Place meat in skillet and add water.
Add onion, bay leaf and seasoning.
Bring to a boil and simmer approximately 45 minutes, until bulk of liquid has evaporated. Let cool. Stir in bread crumbs.
Line a 9-in/22-cm pie plate with pastry and fill with meat mixture. Cover with pastry, seal edges and cut small steam vents in top of pie.
Bake in 450°F/230°C oven for 15 minutes. Reduce temperature to 350°F/180°C and continue cooking for 30 minutes or until brown.
Chef's Note
Serve with tomato catsup or pickled beets.
1 1/2 lb lean ground pork 700 g
1/2 lb lean ground beef 225 g
1 cup hot water 250 mL
1 small onion, chopped 1
1 tsp salt 5 mL
1/8 tsp black pepper 0.5 mL
1/4 tsp savory 1 mL
1/4 tsp ground cloves 1 mL
1/2 cup fine bread crumbs 125 mL
Place meat in skillet and add water.
Add onion, bay leaf and seasoning.
Bring to a boil and simmer approximately 45 minutes, until bulk of liquid has evaporated. Let cool. Stir in bread crumbs.
Line a 9-in/22-cm pie plate with pastry and fill with meat mixture. Cover with pastry, seal edges and cut small steam vents in top of pie.
Bake in 450°F/230°C oven for 15 minutes. Reduce temperature to 350°F/180°C and continue cooking for 30 minutes or until brown.
Chef's Note
Serve with tomato catsup or pickled beets.
