Ingredients:
No Fail Pastry Dough
- 1 pound (454 g) Tenderflake lard
- 5 1⁄2 cups (1.3 l) All Purpose Flour
- 1 Egg; lightly beaten
- 1 tablespoon (15 ml) White vinegar
- 2 teaspoon (10 ml) Salt
- Water to fill up to 1 cup (250 ml)
In a bowl, food processor or stand up mixer, place flour and salt. Mix to incorporate.
2. Cut up the lard into chunks and add to bowl. Mix or pulse until mixture resembles small peas
3. In a measuring cup, place egg and beat slightly add vinegar and then enough cold water to fill up to a cup (250 ml).
4. Add liquid and mix until dough holds together and is not sticky
5. Place in refrigerator for approximately 1 hour
Meat filling
- 2 tablespoons (30 ml) Butter
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16 ounces (453 g) Ground Meat-Mixture of Beef and Pork 1 cup (250 ml) Onion; minced
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1 teaspoon (5 ml) Salt
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1 clove Garlic; minced
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1 teaspoon (5 ml) Pepper
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1 teaspoon (5 ml) Savory
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1 tablespoon (15 ml) Parsley
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1 tablespoon (5 ml) Thyme
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1⁄2 teaspoon (3 ml) Cinnamon
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1⁄2 teaspoon (3 ml) Cloves
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2⁄3 cup (160 ml) Beef Broth
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2 tablespoons (30 ml) Worcestershire Sauce
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1 tablespoon (15 ml) Cognac
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1 tablespoon (15 ml) Breadcrumbs
Instructions:
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Preheat oven to 375°F (190°C)
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Heat butter in a large skillet over medium-high heat. Brown the meat, in batches if necessary so it doesn't stew.
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Add onions, garlic, salt, pepper, savory, parsley, thyme, cinnamon and cloves. Cook for 5 minutes on medium-low heat then simmer for 20-30 minutes, reducing to a glaze.
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Remove from the heat and stir in the bread crumbs. Refrigerate for at least 1 hour.
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Roll out dough, put meat mixture into pastry shell and cover with top crust. Cut a slit in the top for steam to escape
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Bake for 40 minutes until crust is golden brown. If the pastry is browning too fast, loosely cover with foil
Serves 8