Ingredients
Tap to tick offFilling
- Vegetable Oil
- 900 Grams Ground Pork
- 375 mL Beef Stock
- 3 Onions
finely chopped - 2 Cups Mushrooms
sliced - 1 Cup Celery
finely chopped - 3 Garlic Cloves
minced - ½ Tsp Cinnamon
- ½ Tsp Black Pepper
ground - ½ Tsp Savory
dried - ¾ Tsp Kosher Salt
- ¼ Tsp Cloves
ground - 1 Cup Bread Crumbs
fresh - ½ Cups Parsley
fresh, chopped
Pie Pastry
- 1 Pre-Made Pastry
enough for a 9-inch double crust pie
Topping
- 1 Egg
beaten - 1 Tsp Water
Method
Cook
- Vegetable Oil
- 900 Grams Ground Pork
- 375 mL Beef Stock
- 3 Onions
finely chopped - 2 Cups Mushrooms
sliced - 1 Cup Celery
finely chopped - 3 Garlic Cloves
minced - ½ Tsp Cinnamon
- ½ Tsp Black Pepper
ground - ½ Tsp Savory
dried - ¾ Tsp Kosher Salt
- ¼ Tsp Cloves
ground - 1 Cup Bread Crumbs
fresh - ½ Cups Parsley
fresh, chopped
In a large skillet, heat oil over medium-high heat; cook pork, breaking up with wooden spoon, for 7-10 minutes or until no longer pink. Drain off fat.
Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory, and cloves; bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, for 35 to 45 minutes or until 2 tsp liquid remains.
Stir in fresh bread crumbs and parsley. Taste and adjust seasoning if necessary. Cover and refrigerate until cold or for up to 1 day.
Assemble
- 1 Pre-Made Pastry
enough for a 9-inch double crust pie
On lightly floured surface, roll out bottom pastry to 1/8-inch thickness; fit into 9-inch pie plate.
Spoon filling into pie shell, smoothing top. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Trim and flute pastry edge.
Mix
- 1 Egg
beaten - 1 Tsp Water
Combine egg with water; brush some over pastry. Cut decorative shapes from remaining pastry and arrange. on top before brushing with remaining egg mixture. 7. Cut steam vents in top.
Bake in pre-heated 190 degree C (375 degree Fahrenheit) oven for 40 to 45 minutes or until golden brown. Let cool for 10 minutes.