Ingredients
Scale
- For the Crust:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 cup cold unsalted butter, cut into cubes
- ½ cup ice water
- For the Filling:
- 1 lb ground beef
- 1 lb ground pork
- 1 cup diced onions
- 2 cups mixed vegetables (carrots, peas, celery)
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp ground nutmeg
- 1 cup beef broth
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- For the Egg Wash:
- 1 egg, beaten
Instructions
- Prepare the Pie Crust: In a large bowl, whisk together flour and salt, cut in cold butter, and gradually add ice water. Refrigerate for 30 minutes.
- Cook the Filling: Brown ground beef and pork in a skillet, drain fat, add vegetables, garlic, and seasonings, then stir in beef broth and flour to thicken.
- Assemble the Pie: Preheat oven to 375°F (190°C), line pie dish with half the dough, add filling, cover with remaining dough, crimp edges, and cut slits in the top.
- Bake the Pie: Brush with egg wash and bake for 45-50 minutes until golden. Let cool before serving.
Notes
- Keep ingredients cold for a flaky crust.
- Don’t overmix dough to avoid toughness.
- Vent the pie by cutting slits in the top.
- Use quality meats and fresh vegetables for best flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Medieval
- Diet: Carnivore
Nutrition
- Serving Size: 1 slice
- Calories: 480 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg