French Meat Pie
This is a
hearty winter meal that goes down best with a bottle of Gewurstraminer wine and
we like it with brussel sprouts, steamed, enhanced with fresh ground pepper and
drizzled with fresh lemon juice on the way to the table.
Either make or buy two deep dish
1 lb. lean ground pork
1/2 lb. lean ground beef
1 small onion, chopped
1 small apple with peel, chopped
1/2 cup fine bread crumbs
3/4 cup water
Cook together, covered, for 30 minutes,
1/2 teas. sage
1/4 teas. ground cloves
1/2 teas. cinnamon
salt and pepper to taste
Cook another five minutes. Pour mixture into deep dish pastry
crust, cover with second crust, after removing edge from second crust. Cut air holes decoratively
in top crust with butter knife, add pastry designs at will, cut from extra dough.
Bake @ 425 degrees, 25 to 30 minutes.
Easily serves four. You may substitute venison, ground lamb, ground turkey - just about any
combination of meats, keeping in mind that you don't want it to be too dry. It is even better reheated but
without the top crust being crispy as it is the first time out.