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Level
very easy
Prep Time
30 mins
Total Time
1 h 20 m
Serves
2 pies

Ingredients

2 tbsp.
olive oil
30 ml
1
onion, chopped
1
garlic clove, chopped
1 lb
minced veal
1 lb
minced pork
1
potato, diced
1/2 cup
water
125 ml
1/4 tsp.
ground nutmeg
1 ml
1/4 tsp.
ground cinnamon
1 ml
Salt and pepper, to taste
Short crust pastry
4
homemade (or store-bought) crusts
1
egg yolk
2 tbsp.
cream, milk, or water

Preparation

Step 1
Preheat oven to 190°C (375°F).
Step 2
Heat the oil and sweat the onion and garlic. Add the meat and continue cooking until browned, breaking it apart with a wooden spoon.
Step 3
Add the remaining ingredients and season with salt and pepper. Continue to cook over low heat for approximately 30 minutes. Cool at room temperature and refrigerate.
Step 4
Lay out a crust in two pie dishes and add the meat mixture. Cover each pie with a second crust. Make incisions in the centre and seal the edges.
Step 5
Mix the egg yolk with the cream, milk, or water, and coat the crust with the egg wash.
Step 6
Cook in the oven for approximately 50 minutes, or until the crust is golden.