Combine pork and beef in large pan.
Add onion and garlic and cook, stirring, until meat is brown.
Then drain.
Stir in poultry seasoning, salt, celery salt, pepper, sage and water.
Cover and simmer 20 minutes.
Uncover and simmer 10 minutes longer.
Remove from heat and stir in mashed potatoes.
Meat Pies:.
Place the veal, 1/
Cook meat in a skillet on medium heat until brown, then drain and place meat in a large bowl.
Add potatoes a little at a time to meat.
Add seasonings and mix.
Add more seasonings to taste.
Place pie dough on 2 pie plates.
Add half of mixture to each pie.
Cover each pie with remaining dough.
Seal the edges of pies and cut 5 to 6 vent holes on the tops of pies.
Brush top of pies with melted butter.
Bake 20 - 30 minutes at 350\u00b0F or until crusts are golden brown.
Saute pork and beef with onion until meat is cooked.
Drain off fat.
Add mashed potatoes, herbs and seasonings.
Pour into 2 unbaked pie shells; cover with top crust and seal edges.
Make a few vent holes in top crust.
Bake at 350\u00b0 for 30 to 45 minutes or until crust is cooked.
Makes 8 servings.
n the preheated oven until pies are golden brown, about 1
he onions.
Brown the meat, then discard the grease. Add
Cook on medium heat until meat is well cooked, approximately one
br>Cook, stirring often, until meat loses its pinkness. Stir in
Combine pork, beef, onion and garlic in large heated skillet. Cook, stirring often, until meats lose pink color.
Stir in poultry seasoning, salt, celery salt, pepper, sage and water; cover.
Simmer for 20 minutes; uncover.
Simmer for 10 minutes longer.
Remove from heat.
Stir in mashed potatoes.
Cool.
br>Cook and stir until meat is browned and has a
Place meat onion, celery, garlic and salt
Saute onion in oil until tender.
Remove from pan and set aside.
Brown beef and pork together; drain.
Combine meat, potatoes and seasoning.
Line pie plate with pastry.
Fill with meat mixture, top with crust.
Seal and make slits in top crust for steam.
Brush with beaten egg if desired.
Bake at 375\u00b0 for 30 to 35 minutes or until lightly brown.
Serves 6 to 8 people.
I sometimes use the filling in tart shells; cover with pastry. Served hot or cold.
Makes nice change from sausage rolls. Freezes well.
Mix pork, onion and seasonings, then add bay leaf and water. Simmer uncovered 20 minutes, stirring occasionally.
Remove bay leaf.
Cool meat and skim off fat.
Line 9-inch pie pan with uncooked pie crust and fill with meat mixture.
Cover with pastry, seal edges and cut small vents in top crust.
Bake at 425\u00b0 (218\u00b0C) until lightly browned, about 1/2 hour.
Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat.
Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits.
Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.
Freeze well.
Note: If ground pork and ground veal cannot be found, you can use meatloaf mix which is all 3 meat but I'm not sure of the ratio.
In a large skillet, cook the first five ingredients over medium heat until meat is browned and vegetables are tender; drain.
Remove from heat.
Stir in potatoes, broth and seasonings.
Line two 9-inch pie plates with pastry.
Divided meat mixture between crusts.
Top with remaining pastry; trim, seal and flute edges.
Cut slits in top.
Brush with milk.
Bake at 375 degrees for 30-35 minutes or until crust is golden brown.
In a medium skillet, add 1 tsp olive oil, onions and carrots, saute for 2 minutes.
Add ground beef; cook on medium heat for 5 minutes.
Add tomatoes,juice,salt,pepper,sugar and cinnamon to beef mixture, stir, simmer for 30 minutes.
Cut puff pastry sheet into six squares.
Roll each square into 6 inch square.
Spoon mixture into each square; fold and seal.
Brush the other 1 tsp olive oil on the meat pies.
Bake 12-15 minutes or until golden brown at 400 degrees Fahrenheit.
Combine pork, beef, onion and garlic in large heated skillet. Cook, stirring until meats lose pink color.
Stir in seasonings and water.
Cover; simmer 20 minutes.
Uncover and simmer 10 more minutes.
Remove from heat.
Stir in mashed potatoes.
Cool. Prepare pie crust.
Line 2 plates with bottom crusts.
Spoon half of meat into each pie shell.
Roll out top crusts; place over meat. Brush top with beaten egg.
Bake at 425\u00b0 for 15 minutes.
Reduce heat to 350\u00b0; bake 25 minutes longer.
hours, until doubled.
Meat Filling :
Heat the olive
side.
Scramble meat in skillet until the meat is completely cooked
In large skillet, brown meat with onion and garlic. Drain fat.
Stir in water, celery, carrot, boullion and bay leaf.
Bring to a boil.
Reduce heat and simmer 7-8 minutes.
Remove from heat and add potatoes and spices.
Spoon into pie shells. Cover with pastry topping.
Combine egg yolk, water and brush lightly on crust.
Bake 375\u00b0F 30-40 minutes.
Serve with brown gravy and salad.