Country Beef and Pork Pie

purchased from the Young Estate in Sparks, Nevada. The notation on card
indicates this is a depression day recipe

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
1/2 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 saute 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.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/