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Country Beef and Pork Pie

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Description Edit

Purchased from the Young Estate in Sparks, Nevada in 1990. The notation on card indicates this is a depression day recipe, but exact date and source unknown.

Ingredients Edit

Directions Edit

  1. Heat the olive oil in a pan and sauté the Onion, garlic, Beef and Pork.
  2. Add the pepper, cloves and cinnamon. Stir for 2 minutes.
  3. Add wine, water and tomato puree.
  4. And stir for 1 – 2 minutes and scald the contents of the pan with the wine.
  5. Add a little water and the tomato puree. Let simmer for 30 minutes.
  6. Add rice, parsley, eggs and cheeses, mixing well with a wooden spoon.
  7. Let simmer in pan for 30 minutes.
  8. Remove the pan from the flame.
  9. butter a large pie tin and place half the pastry on the bottom making sure a little of the pastry hangs over the sides.
  10. Empty the pie filling onto the base pastry and cover it with the remaining half of the crust.
  11. Wet the edges of the pastry and press them together so they stick and roll them over into a tube like design on the pie (so the steam of the pie filling doesn't escape).
  12. Brush the top pastry with a little melted butter and puncture it in even various places with a fork.
  13. Bake the pie in a 350 oven for 1 hour.

Contributed by Edit

Cat's Recipes Y-Group

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