Country Beef and Pork Pie

Country Beef and Pork Pie Recipe with Olive Oil, Onion, Garlic, and More

Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Country Beef and Pork Pie is a hearty and delicious dish that combines tender shredded beef and pork with flavorful spices and cheeses, all encased in a flaky pie crust. This comforting dish is perfect for a cozy family dinner or a special occasion.

History

This recipe has its roots in traditional European meat pies, which have been enjoyed for centuries as a way to make the most of leftover meats and create a filling and satisfying meal. The combination of beef and pork in this pie adds depth of flavor and richness that is sure to please any meat lover.

Ingredients

3 tbsp extra virgin olive oil
1 white onion, finely chopped
2 finely chopped garlic cloves
12 oz (340 g) shredded brisket
12 oz (340 g) shredded pork
1 tsp freshly ground black pepper
2 cloves
0.5 tsp ground cinnamon
0.33 cup white wine
0.33 cup water
1 tbsp tomato puree
1 cup rice
1 tbsp finely chopped parsley
2 well beaten eggs
4 oz (113 g) finely crumbled feta cheese
2 oz (57 g) grated gruyere cheese
1 large pie crust for 2 crusted pie
Dot of butter

How to prepare

Heat the olive oil in a pan and sauté the onion, garlic, beef, and pork.
Add the pepper, cloves, and cinnamon. Stir for 2 minutes.
Add wine, water, and tomato puree.
Stir for 1 – 2 minutes and scald the contents of the pan with the wine.
Add a little water and the tomato puree. Let simmer for 30 minutes.
Add rice, parsley, eggs, and cheeses, mixing well with a wooden spoon.
Let the mixture simmer in the pan for 30 minutes.
Remove the pan from the heat.
Butter a large pie tin and place half of the pastry on the bottom, making sure a little of the pastry hangs over the sides.
Empty the pie filling onto the base pastry and cover it with the remaining half of the crust.
Wet the edges of the pastry and press them together so they stick and roll them over into a tube-like design on the pie (to prevent the steam of the pie filling from escaping).
Brush the top pastry with a little melted butter and puncture it in various places with a fork.
Bake the pie in a 350-degree oven for 1 hour.

Variations

Add diced vegetables such as carrots, peas, or bell peppers to the filling for added texture and nutrition.
Substitute different cheeses such as cheddar or mozzarella for a different flavor profile.
Use a different type of pie crust, such as puff pastry or whole wheat crust, for a healthier twist.

Cooking Tips & Tricks

Make sure to shred the beef and pork finely for a more uniform texture in the pie filling.

- Be sure to seal the edges of the pie crust well to prevent the filling from leaking out during baking.

- Brushing the top crust with melted butter before baking will give the pie a golden and crispy finish.

- Let the pie cool for a few minutes before slicing to allow the filling to set and hold together.

Serving Suggestions

Country Beef and Pork Pie pairs well with a side salad or steamed vegetables for a complete meal. It can also be served with a dollop of sour cream or a drizzle of hot sauce for added flavor.

Cooking Techniques

Sautéing the onions and garlic before adding the meats will help to develop their flavors.

- Simmering the filling slowly allows the flavors to meld together and creates a rich and savory filling.

- Baking the pie at a moderate temperature ensures that the crust cooks evenly and becomes golden and crispy.

Ingredient Substitutions

You can use ground beef or ground pork instead of shredded meat if desired.

- Substitute vegetable broth for the white wine if you prefer not to use alcohol.

- Use any type of cheese that melts well in place of feta and grated cheese.

Make Ahead Tips

You can prepare the filling for the pie in advance and store it in the refrigerator for up to 2 days before assembling and baking the pie. This makes it a great make-ahead dish for busy weeknights or special occasions.

Presentation Ideas

Serve Country Beef and Pork Pie on a large platter with a garnish of fresh herbs such as parsley or chives for a beautiful presentation. You can also cut the pie into individual portions and serve on decorative plates for a more elegant presentation.

Pairing Recommendations

Country Beef and Pork Pie pairs well with a full-bodied red wine such as Cabernet Sauvignon or Merlot. For a non-alcoholic option, try serving it with a glass of sparkling water with a splash of lemon or lime.

Storage and Reheating Instructions

Leftover Country Beef and Pork Pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Country Beef and Pork Pie contains approximately 400 calories.

Carbohydrates

Each serving of Country Beef and Pork Pie contains approximately 30 grams of carbohydrates.

Fats

Each serving of Country Beef and Pork Pie contains approximately 25 grams of fats.

Proteins

Each serving of Country Beef and Pork Pie contains approximately 20 grams of proteins.

Vitamins and minerals

Country Beef and Pork Pie is a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains dairy (cheese) and gluten (pie crust). It may also contain traces of nuts depending on the type of pie crust used.

Summary

Country Beef and Pork Pie is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in essential vitamins and minerals, making it a nutritious and satisfying dish.

Summary

Country Beef and Pork Pie is a delicious and comforting dish that is perfect for a cozy family dinner or a special occasion. With its flavorful filling and flaky crust, this pie is sure to become a favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Country Beef and Pork Pie. It was a cool autumn evening, and I had just finished preparing a hearty stew for my family's dinner. As I cleaned up the kitchen, I stumbled upon an old recipe book that had been handed down to me from my own grandmother.

Curious, I flipped through the yellowed pages, my eyes scanning the intricate handwriting that detailed various dishes and desserts. And then, there it was - a recipe for Country Beef and Pork Pie. The ingredients were simple yet wholesome, and the method of preparation seemed like a labor of love.

I knew I had to try it. The next day, I gathered all the necessary ingredients - fresh beef and pork, onions, carrots, potatoes, and a flaky pie crust. As I began to chop and sauté the vegetables, the kitchen was filled with a comforting aroma that reminded me of home.

The meat simmered in a rich broth, mingling with the flavors of thyme, rosemary, and bay leaves. I carefully ladled the mixture into the pie crust, sealing it with another layer of pastry. As I brushed the top with an egg wash, I couldn't help but feel a sense of pride and anticipation.

The pie baked in the oven, the scent of savory meat and buttery pastry wafting through the air. When it emerged golden and bubbling, I knew I had created something special. As my family gathered around the table, their eyes lit up with excitement at the sight of the Country Beef and Pork Pie.

With each bite, they savored the tender meat, the flavorful vegetables, and the flaky crust that melted in their mouths. They praised me for my culinary skills, but I knew that it was the recipe itself that was the true star.

Over the years, I have made Country Beef and Pork Pie countless times, each batch a little different yet always delicious. I have shared the recipe with friends and neighbors, passing on the tradition of this comforting dish that brings people together around the table.

As I sit here now, reflecting on the memories and moments that this recipe has brought me, I am filled with gratitude for the simple pleasures of good food and good company. And I am reminded once again of the power of a recipe - not just to nourish the body, but to nourish the soul.