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Categories:
ground lean pork lean ground beef onion garlic cloves parsley celery salt fresh ground black pepper fine cracker crumb pastry milk
Viewed: 1 - Published at: 8 years agoIngredients
- 1 lb ground lean pork
- 1 lb lean ground beef
- 1 large onion, chopped
- 1 garlic clove, minced
- 2 whole cloves
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped celery leaves
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/3 cup fine cracker crumb
- 1 pastry dough (I use Lemon Pastry)
- milk, for brushing top
Method
- In a large skillet, cook the ground meats, onion, garlic, cloves, parsley, celery, salt, and pepper, stirring, until the meat is cooked, about 20 minutes.
- Taste and adjust seasoning.
- Add in the cracker crumbs and cool slightly; discard the cloves.
- Preheat oven to 450°; divide the pastry into two parts.
- Roll out one half and fit into a 10-inch pie pan.
- Spoon the meat mixture into the crust.
- Roll out the remaining pastry and place over the filling, trim and seal edges.
- Brush the top of the pastry with milk (optional-roll out the pastry scraps and cut into shapes; place them on top of the pie and brush again with milk).
- Slash the top to make vents; bake for 15 minutes, then decrease heat to 350° and bake until the crust is golden, 15-20 minutes.
- Cut into wedges and serve hot or at room temperature.
