Meat Pie with Apple Chutney
Our products used in this recipe:
- double crust pastry (of your choice)
- 1 Tablespoon Dijon Mustard
- 1 egg yolk
- 1 pound lean ground beef, or finely chopped beef
- 1 pound ground pork or finely chopped pork
- 1 Tbsp. vegetable oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup chopped peeled potatoes
- 1 and 1/2 tsp. dried thyme
- 1 and 1/2 tsp. dried oregano
- 2 bay leaves
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup tomato paste
- 2 cups sodium-reduced beef stock
- 1 Tbsp. Worcestershire Sauce
- 1/4 cup chopped fresh parsley
In large sauté pan, sauté beef and pork separately over medium-high heat until no longer pink. With slotted spoon, transfer to bowl and drain fat from pan.
In the same pan, heat oil over medium heat: sauté onions stirring occasionally until golden brown (about 10 minutes).
Add garlic, carrots, celery, potatoes, thyme, oregano, bay leaves, salt and pepper. Sauté for about 5 minutes.
Add tomato paste; heat, stirring for about a minute. Pour in beef stock and Worcestershire Sauce. Bring to a boil, scraping up the brown bits.
Return beef and pork to the pan. Reduce heat, cover and simmer until potatoes start to break down, about 35 minutes. Stir in parsley. Discard bay leaves. Let cool.
On lightly floured surface, roll out half of the pastry to about 1/8" thickness. Fit into a 9" pie plate, trimmed to size of plate. Brush pastry shell with mustard. Spoon in the filling.
Roll out remaining pastry. Whisk egg yolk with 1 Tbsp. water; brush some over pastry edge. Fit pastry (trim top piece to 3/4" overhang), tucking the top under the bottom pastry. Seal and flute edge.
Brush egg mixture over pastry. Cut steam vents in top of pie.
Bake in bottom third of a 425°F oven for 15 minutes. Reduce heat to 350°F and bake until top is golden brown, about an hour. Let pie cool on a rack for about 10 minutes before serving.
Serve with Apple Chutney and a green salad.