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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.
- 3 tablespoons extra virgin olive oil
- 1 white Onion, finely chopped
- 2 finely chopped garlic cloves
- 12 ounces shredded brisket
- 12 ounces shredded Pork
- 1 teaspoon freshly ground black pepper
- 2 cloves
- ½ teaspoon ground cinnamon
- 1/3 cup white wine
- 1/3 cup water
- 1 tablespoon tomato puree
- 1 cup rice
- 1 tablespoon finely chopped parsley
- 2 well beaten eggs
- 4 ounces finely crumbled feta Cheese
- 2 ounces grated Gruyere Cheese
- 1 large pie crust for 2 crusted pie
- Dot of butter
- Heat the olive oil in a pan and sauté the Onion, garlic, Beef and Pork.
- Add the pepper, cloves and cinnamon. Stir for 2 minutes.
- Add wine, water and tomato puree.
- And stir for 1 – 2 minutes and scald the contents of the pan with the wine.
- Add a little water and the tomato puree. Let simmer for 30 minutes.
- Add rice, parsley, eggs and cheeses, mixing well with a wooden spoon.
- Let simmer in pan for 30 minutes.
- Remove the pan from the flame.
- butter a large pie tin and place half the pastry on the bottom making sure a little of the pastry hangs over the sides.
- Empty the pie filling onto the base pastry and cover it with the remaining half of the crust.
- 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).
- Brush the top pastry with a little melted butter and puncture it in even various places with a fork.
- Bake the pie in a 350 oven for 1 hour.