Pastry ingredients:
7 cups of all purpose flour
1 pound lard or shortening
1 tablespoon salt
1 egg , plus enough cold water to make 1 cup
– Sift flour into large bowl
– Add salt
– Add lard cut into small pieces
– Using your fingers or a pastry cutter rub the lard into the flour until it becomes mixed
into pea sized crumb forms.
– slowly add the egg and water, mix until dough comes together
– separate into four flattened balls and chill for at least 1 hour
Filling ingredients:
3 slices of bacon diced
1 small onion chopped
1/2 clove of crushed garlic
1 pound of ground beef
1 pound of ground pork
3/4 cup of meat stock
2 tablespoons of chopped celery leaves
1 1/2 tea spoons of salt
1 bay leaf
1/2 teaspoon of mace
1/2 teaspoon of nutmeg
1/2 teaspoon of ground cloves
1 slice of day old bread
In a large skillet saute the bacon until crisp. Add the onion and fry until the onion is
transparent. Add all of the ingredients except the bread. Simmer, stirring occasionally
for 30 minutes. Then crumble the bread into the mixture to absorb some of the juice.
Let mixture to cool.
Roll out one ball of pastry to fit a 9 inch pie pan. Add the cooled filling to the pie shell.
Dampen the pastry rim with water. Roll out the second ball of pastry for the top crust.
Place on top of the pie and seal with your fingers.
Bake at 425F for 15 minutes, reduce heat to 350F and continue baking for 25 to 30
minutes.
Best served at just above room temperature with artisanal ketchup and root
vegetables.
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