CHRISTMAS MEAT PIE

CHRISTMAS MEAT PIE image

Yield 8 to 10 people

Number Of Ingredients 26

Ingredients

Pastry:
3 cups flour
1/2 teaspoon salt
2 teaspoons dried thyme (or fresh)
1 teaspoon dry mustard
1 cup butter (room temperature)
1/2 cup shortening
1/3 cup ice water
2 tablespoons white vinegar
Filling:
2 tablespoons vegetable oil
3 cups chopped onion
2 pounds lean ground pork
3 cloves garlic, chopped
1/2 teaspoon allspice
1/4 teaspoon cayenne
1 teaspoon dried thyme
1 bay leaf
2 teaspoons dried savoury
1/2 teaspoon ground nutmeg
Salt and freshly ground pepper to taste
1 cup beef broth
2 to 3 tablespoons rolled oats
1/4 cup chopped fresh parsley
1 egg, beaten
1 bottle chilli sauce

Steps:

Sift flour with salt, thyme and mustard. Using pastry blender cut in the flour with the butter and shortening until like coarse meal (or use food processor). Combine water and vinegar and stir in enough to moisten mixture. (You may need more or less liquid depending on the humidity of the air). Form mixture into a ball, gently. Wrap dough in waxed paper and chill for at least 30 minutes. Heat oil in skillet or heavy pot over medium heat. Add onion and cook until beginning to turn brown, about 5 minutes. Add ground pork and cook, stirring to break up clumps of meat until pinkness disappears, about 5 minutes. Add garlic allspice, cayenne, thyme, bay leaf, savoury, nutmeg and salt and pepper. Stir together and saute for 1 minute. Add beef broth and oats. Simmer, covered, for 45 minutes, stirring occasionally, until pork is cooked and mixture is thick. If it is not thick enough, add an extra tablespoon of oats and cook for a few extra minutes. Stir in parsley and remove bay leaf. Taste for seasoning, adding salt, pepper or spices as needed. Cool. Preheat oven to 450 degrees F. Divide pastry in half. Roll out half to fit a 9-inch deep pie plate. Add filling. Cover with remaining pastry, sealing edges and cutting away any excess. Make 3 or 4 incisions on top of pastry to allow steam to escape and decorate with a few pastry leaves. Brush with egg yolk. Bake for 10 minutes, then reduce heat to 375 degrees F. and bake for 35 to 45 minutes or until the pastry is golden. Serve hot with chilli sauce.