“Six Pâtes” Meat Pie with a Bread Crust
- Prep time
1 hour - Cooking time
3 hours - 6 portions
Crust:
- 150 g breadcrumbs
- 150 g all-purpose flour
- 150 g salted butter, in small cubes
- 1 tsp salt
- 100 g cold water
Filling:
- 908 g your choice of braising meat (beef shoulder, bison, boar, venison, duck, or other)
- 1 medium yellow onion, peeled and cut into 1 cm cubes
- 2 large carrots, sliced into rounds
- 4 large potatoes, peeled and cut into small cubes
- 2 tbsp Italian parsley, chopped
- ½ tsp celery seed
- ½ tsp ground marjoram
- ¼ tsp ground nutmeg
- 1 pinch ground cinnamon
- 1 pinch ground clove
- 2 tbsp all-purpose flour
- 1 cup full-bodied red wine
- 1 cup chicken broth
- Fresh ground salt and pepper
- 1 egg, beaten with 30 ml (2 tbsp) water, to gloss the crust
Pie crust:
- Combine the breadcrumbs, flour, butter, and salt until well-blended.
- Make a well in the middle of the dry mixture. Add water and work the mixture into a dough.
- Let rest in the refrigerator for one hour.
Filling:
- Place all the ingredients in a zip-top plastic bag or an airtight container: meat, onions, carrots, potatoes, parsley, celery seeds, marjoram, nutmeg, cinnamon, clove, flour, red wine, chicken broth.
- Let the meat marinate for 12 to 24 hours.
- Preheat the oven to 375º F.
- Place the meat into a cast iron Dutch oven.
- On a lightly floured work surface, roll out the dough into a disk shape slightly larger than the Dutch oven.
- Place the dough over the filling and fold it over the sides of the Dutch oven. Using scissors, cut a hole in the centre of the dough to let steam escape.
- Cook uncovered for 1 hour. Take out the Dutch oven. Lower the temperature to 300º F. Cover the Dutch oven with aluminium foil and cook for another 3 hours. If the meat seems dry halfway through the cooking time, add some chicken broth.
- Remove the aluminium foil and continue cooking for about an hour or until the crust is golden.
*Recipe courtesy of Ann-Rika Martin
