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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Dad's pie pastry with Meat Pie With My Way Filling Recipe

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This recipe for Dad's pie pastry with Meat Pie With My Way Filling is from The Wilson Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup cold butter cut into 1/4 inch pieces
1/4 cup cold vegetable shortening in about eight pieces
1/4 cup ice cold water
less sugar if it's a savory crust

Meat pie filling
1 tablespoon unsalted butter
1 cup finely chopped onion
2 stalks celery finely chopped
2 cloves of garlic minced
1 and 1/2 pounds of ground pork or 3/4 of a pound of ground pork and ground beef
1 cup chicken stock
1 large baking potatoes peeled and cut into 1 quarter inch dice
3/4 cup finely diced carrots
3/4 teaspoon of salt
1/2 teaspoon dried thyme
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon black pepper
2 tablespoons chili sauce
1/2 teaspoon Worchestire Sauce
Egg Yolk beaten with 1 tablespoon of water for glaze
Directions:
Directions:
Combine the flour,sugar,and salt in food processor, pulse several times to mix. Scatter the butter over the dry mixture, Pulse 3-4 more times, scatter the shortening over the mixture , pulse four or five times until all the fat is broken into small pieces. Sprinkle the water evenly over the mixture. Pulse again in small short bursts just until the dough forms clumpy little crumbs.
Dump the crumbs out on the counter , Pack the dough together as you would a snowball. Don't over do it. Place in plastic wrap and flatten into 3/4 inch thick circle.Refrigerate for 1.5-2 hours..
Roll out the dough into approx 13" circle onto wax paper. Pick up the wax paper and invert into pie pan. Roll out second one for top and proceed with the filling.

Filling
Melt the butter in a Dutch oven over medium heat. Add the onion and celery, cook for 5 minutes,
Add the garlic and meat.
Brown the meat stirring often
Spoon off some of the fat then add the chicken stock, potato, carrots, salt thyme, cinnamon, cloves and pepper.
Bring the mixture to a simmer cover and simmer for 10 minutes
Uncover and simmer until most of the liquid evaporates about 20 to 30 minutes.
Stir in the chili sauce and Worcestershire sauce
When the meat mixture is slightly thick remove from heat .
preheat the oven to 400 degrees
Spoon filling into the refrigerated pie shell . Cover with top pastry and apply egg glaze, Bake for 20 mins then turn oven done to 375 and
Bake for 30 minutes more.
Transfer the pie to a rack to cool for 15 min before serving
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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