Minced Meat Pie

minced meat pie

Minced Meat Pie

No ratings yet
Servings: 12
Calories: 527

Ingredients
 

Pastry:

  • 1 lb plain flour
  • 8 oz butter
  • salt
  • 3 tablespoons cold water
  • 1 egg

Filling:

  • 2 lb minced meat half and half veal and pork
  • 3 eggs
  • salt and freshly milled white pepper
  • 2 teaspoons paprika
  • 1/2 teaspoon dried marjoram
  • 3 tablespoons chopped parsley
  • 4 oz chicken liver
  • 1 oz butter
  • 4 oz mushrooms

Coating:

  • 2 egg yolks

Instructions

  • Sift the flour into a bowl. Rub the butter into the flour until the mixture resembles fine bread crumbs. Tip in a pinch of salt, the water and the egg. Mix with a knife to give a crumbly mixture, then with cool hands work all the ingredients together into a dough. Shape the dough into a ball, wrap in cling film and leave it to stand for 2 hours in the refrigerator.
  • To make the filling: mix the minced meat and eggs together in a bowl and season with salt, paprika, pepper, rubbed marjoram and parsley.
  • Remove any fat and skin from the chicken livers, then wash, dry and cut them into 2.5 cm (1 in) cubes.
  • Heat the butter in a frying pan, brown the liver, turning frequently, and leave it to cool. Trim the mushrooms, shorten the stalks slightly, wash and drain them well. Cut larger mushrooms into halves or quarters.
  • On a lightly floured worktop roll half the pastry to a square 30 x 30 cm (12 x 12 in) and the remaining half into a square 35 x 35 cm (14 x 14 in). Place the smaller - square of pastry on a baking tray and spread it with the minced meat mixture, leav-, ing 2.5 cm (1 in) free round the edges. Press the liver and mushrooms lightly into the meat at intervals.
  • Smooth the meat and cover it with the larger sheet of pastry. Cut off any excess pastry and press the edges firmly together with a fork.
  • Roll out the pastry trimmings and cut into rounds with a small, fluted cutter. Brush the pie with beaten egg yolk, decorate with the pastry rounds and brush these with egg yolk. Cut out the centre of each round to allow the steam to escape during baking.
  • Bake the pie on the second shelf from the bottom of a moderately hot oven (200°C, 400°F, gas 6) for 1 hour 20 minutes.
  • Serve with: a highly seasoned lamb's lettuce salad.
  • If liked, you can also sprinkle the minced meat with small, crisp-fried cubes of bacon.
Calories: 527 kcal
Carbohydrates: 30 g
Protein: 21 g
Fat: 35g
Saturated Fat: 18 g
Trans Fat: 2 g
Cholesterol: 219 mg
Sodium: 233 mg
Potassium: 332 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 1811 IU
Vitamin C: 4 mg
Calcium: 39 mg
Iron: 5 mg
Ingredients Ground Pork, Pork
Save to Favorites
Close

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating