This recipe brings back many childhood memories, when it was made for special occasions, like Christmas Eve. Mom and Memere would be proud. Bon Appetit!
Crust
3 cups All Purpose Flour
1 tsp. Kosher salt
2 sticks unsalted butter, sliced, frozen
7 Tbsp. iced cold water
2 tsp. distilled, white vinegar
Spice Blend
2 tsp. Kosher salt
1 tsp. freshly ground black pepper
1 tsp. dried thyme
1/2 tsp. dried sage
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground all spice
1/4 tsp. ground mustard
1/8 tsp. ground cloves (easy on this)
1 pinch cayenne pepper
Filling
1 large Russet potato, peeled and quartered
1 tsp. Kosher salt
1 Tbsp. butter
1 large onion, finely chopped
1 pinch salt
4 cloves garlic, minced
1/2 cup finely diced celery
1 lb. ground pork
1 lb. lean ground beef
1 cup potato cooking water, more as needed.
Egg Wash
1 large egg
1 Tbsp. water
Directions:
Place flour, salt and frozen butter slices into the bowl of a food processor. Pulse off and on until the butter is the size of peas. Stir the vinegar into the cold water in a small dish. Drizzle into the flour mixture. Pulse on and off until the dough holds together when you pinch it. Add more water as needed. Note: I finished this off in my Kitchen Aid with the tool that makes dough.
Transfer mixture to a work surface. Press together until you have a lump of dough. Wrap in plastic and chill in the refrigerator for an hour.
Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, all spice, mustard, cloves and cayenne pepper in a little dish. Set aside.
Place potato quarters in a saucepan and cover with cold water. Add 1 tsp. of Kosher salt. Bring to a boil over high heat and then simmer until potatoes are tender (about 10-15 minutes). When potatoes are tender, scoop out potato and mash the potato. Keep the water you cooked the potato in. You will need this later. Set aside.
Melt butter in a skillet. Add chopped onion and a pinch of salt. Cook and stir over medium heat until onions are golden. Around 10-15 minutes.
Stir in celery, garlic and spice blend into the onion mixture until well blended. Add ground beef and ground pork. Ladle 3/4 cup of the potato liquid into the meat mixture. Cook and stir until the meat is brown and has a fine texture. Keep stirring and cooking for about 45 minutes or until most of the liquid has evaporated. Stir in potatoes. Remove from heat and let cool down.
Preheat oven to 375.
Divide dough into 2 pieces, 1 slightly large than the other. Roll the larger piece into a 12" circle on a lightly floured surface. Place in a 9 inch deep dish pie plate. Pour meat filling into the pie plate. Roll remaining dough for the top crust to about 11". Put crust on top and make slits in the top crust to allow for steam to escape.
Whisk egg and water in small dish to make egg wash. Press tightly to seal the edges of the crust with a fork. Brush all over the top crust. Trim excess dough.
Bake in preheated oven for about 50 minute to an hour. You want to cook it until the crust is a nice, golden brown. Let cool before serving.
Vikki's Notes: When I made this with my Mom, she would have me roll out the dough remnants from the pie trimming. Once it was rolled, I slathered it with butter and coarse sugar. Added chocolate chips or whatever was around. Rolled it up and added more coarse sugar on top. Put in a small pie plate and stuck it in the oven with the meat pie. Cook about 25 minutes. Just a little treat to make while cooking the meat pie.
I serve the meat pie with brown gravy, but some people like with ketchup.
Make sure you have a 9 inch, deep dish pie plate. It makes a difference.
Follow the spices to the letter. Not everyone is a clove-lover, so go easy on that and the all spice. However, both of these spices are needed to give it the authentic, meat pie flavor.
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