Monday, December 1, 2014

Savory Meat Pie

This savory meat-pie is a perfect cold-weather dish!

  • 1 pound of ground turkey or pork (or 1/2 lb. of ground turkey and 1/2 lb. of ground pork)
  • 2 teaspoons onion powder, or one small onion chopped very fine
  • 1 teaspoon garlic powder, or 1 minced garlic clove
  • 1 tsp salt
  • 1 tsp rosemary
  • 1 tsp oregano
  • 1/2 tsp celery salt
  • 1/2 tsp ground cloves
  • ~1/2 cup of sourdough breadcrumbs

  • 3 cups flour
  • 1 cup butter, very cold
  • 1 tsp salt
  • 1/2 cup water, very cold

Preheat the oven to 375 degrees.

Step 1: Put a chunk of sourdough bread in a food processor and blend until you have crumbs that are mostly fine (a few larger chunks are okay.)

Step 2: Prepare the filling.  Put the meat and seasonings in a deep skillet (everything except the breadcrumbs.)  Add 1/2 a cup of water and bring to a boil.  Reduce heat and simmer until the meat is cooked through, stirring occasionally.  Remove from heat and stir in the breadcrumbs.  Stir until the crumbs absorb the juices (add more breadcrumbs if needed to absorb all the juice.)  Set the filling aside.

Step 3:  Add flour and salt to a standing mixer or food processor.  Cut 1 cup (2 sticks) of very cold butter into cubes and add them to the flour.  Mix thoroughly until the mixture becomes crumbly-looking.  Add the ice water slowly, a little at a time, and mix until the dough is smooth (not sticky.)  
Turn the dough out onto a lightly flour surface.  Cut the ball in half.  Roll out one half of the dough to fit a 9-inch pie pan (I grease my pan with just a little coconut oil.)  Fit the dough into the pie pan and spoon in the meat filling.  Roll out the other half of the dough and place on top over the filling.  Trim the edges, then cut a few steam vents into the top of the pastry.

Bake for 25-30 minutes, until the pastry has browned.  Remove from the oven and allow to rest for 5-10 minutes.  Slice and serve hot!