Country Beef and Pork Pie

purchased from the Young Estate in Sparks, Nevada

The notation on card indicates this is a depression day recipe, but exact
date and source unknown.

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.

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