This is a special traditional treat Jill makes every Christmas Eve. The pastry is very easy to prepare and so tender and delicious. Serve this with Jill’s Table Apple Tamarind chutney to make it extra special.
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
Place the shortening in a food processor fit with a metal blade. Process until smooth
With the machine running, add the boiling water and process until combined .
Gradually add the flour mixture to the shortening mixture. Process until the dough comes together. (It may be necessary to use a spatula to scrape down the sides of the bowl).
Wrap dough in plastic wrap and refrigerate until ready to use,
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In a large skillet, melt the butter over medium heat. Cook the onion, celery, and garlic until soft
Add the pork and veal and cook until the meat is no longer pink. Add the water, savory, thyme, cloves, salt and breadcrumbs. Let cool.
On a floured surface, roll out half of the pastry to fit a deep-dish 9-in. pie plate. Spoon the filling into the pie shell.
Roll out the remaining dough to fit over top. Seal the edges and crimp.
Cut a couple of slits in the top of the pastry. Brush with an egg wash.
Bake in a preheated 400°F (200°C) oven for 45 minutes or until the pastry is light golden.
Let cool at least 10 to 15 minutes before serving.
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Ingredients
Directions
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
Place the shortening in a food processor fit with a metal blade. Process until smooth
With the machine running, add the boiling water and process until combined .
Gradually add the flour mixture to the shortening mixture. Process until the dough comes together. (It may be necessary to use a spatula to scrape down the sides of the bowl).
Wrap dough in plastic wrap and refrigerate until ready to use,
.
In a large skillet, melt the butter over medium heat. Cook the onion, celery, and garlic until soft
Add the pork and veal and cook until the meat is no longer pink. Add the water, savory, thyme, cloves, salt and breadcrumbs. Let cool.
On a floured surface, roll out half of the pastry to fit a deep-dish 9-in. pie plate. Spoon the filling into the pie shell.
Roll out the remaining dough to fit over top. Seal the edges and crimp.
Cut a couple of slits in the top of the pastry. Brush with an egg wash.
Bake in a preheated 400°F (200°C) oven for 45 minutes or until the pastry is light golden.
Let cool at least 10 to 15 minutes before serving.
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