Traditional Meat Pie
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
110 g
Shortening160 g
All-Purpose Flour1
Salt130 g
Water (cold)1 tbsp
Vegetable Oil910 g
Ground Pork3 cup
Potato (grated)1
Pepper1
Allspice1
Egg3 tbsps
MilkDirections:
1
Preheat the oven to 400 degrees F
2
Pie Crust: Mix flour and shortening
3
Add salt and cold water
4
Add all the cold water at once and mix delicately
5
Form a ball and refrigerate for 2 hours
6
Once dough is chilled, flour your worktop
7
Divide dough in half
8
Roll out 2 pie crusts
9
One should be slightly larger than the other, this will be your bottom crust
10
Meat Filling: Heat the oil in a large pot
11
Add the pork and onion and cook over medium-low heat for 45 minutes, stirring often
12
When pork is cooked remove fat from pan
13
Add grated potato, salt, pepper, and allspice, to taste
14
Stir well, and let mixture rest for 20 minutes
15
Preheat the oven to 400 degrees F
16
Butter the bottom of 9-inch pie plate
17
Place the bottom crust in the pie plate and poke several holes in the crust with a fork
18
Make sure an ample amount of crust spills over the edges of the pie plate
19
Fill the crust with the meat mixture
20
Level with a spatula
21
Wet edges of bottom crust and place top crust over meat mixture
22
Press top crust onto meat mixture to eliminate any air holes
23
Beat together the egg and the milk to make an egg wash
24
Pinch the crust edges together and brush the top crust with the egg wash
25
Bake for 10 minutes
26
Reduce heat to 350 degrees F and continue baking for 15 minutes or until crust is golden brown
27
Slice and serve hot or cold