Directions: |
Directions:-Preheat oven to 400º.
-Roll out pastry dough to fit a 9-inch pie plate. Line the bottom of the pie plate with one circle of pastry dough and set aside other one for the top crust.
-In a large skillet, heat oil over medium heat and sautes ground meats, onion, garlic, carrots, and celery until the meat is cooked through. Drain any excess fat from the pan. (I use a large spoon and carefully scoop put all the excess liquid. This is an important step to ensure that the filling isn't soupy.)
-Add the beef stock, brandy or cognac, herbs, and spices to the meat mixture. (I mix the spices and herbs together in a small bowl first before adding to the meat.) Cover and simmer over medium-low heat for 15-20 minutes. Remove from heat. Add breadcrumbs if necessary to soak up any small amount of liquid.
- Allow filling to sit for about 5 minutes. Then spoon filling into prepared pie plate and top with remaining pastry dough. crimp the top and cut vents into it.
- Bake at 400º for 12 minutes and then reduce heat to 350º. Continue cooking for 25 -30 minutes, until pastry is golden brown. Let sit for at least 10 minutes before cutting and serving. |
Personal
Notes: |
Personal
Notes: The more adventurous you are with ground meats, the better this dish will taste! I recommend using ground lamb, a small amount of mild pork sausage or one of the other meats listed in the recipe. I also use a food processor to chop the carrots and celery finely so they completely blend into the meat.
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