Meat and Mushroom Pie

I love making meat pies, they are easy to make and easy to freeze if preparing food ahead of time, not only that a large meat pie will serve 8-10 servings. You can dress it up for company, or serve as is when you are rushed, it's a great recipe for your collection!

Meat and Mushroom Pie

Pastry

3 cups all purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 pound tenderflake lard, cut into little pieces
1/4 pound butter, cut into little pieces
1/2 tablespoon vinegar
1 egg
water to fill 2/3 cup liquid (with egg and vinegar)
Use your food processor to put the pastry together, measure the flour, spooning it into the dry 1 cup measuring cup, add it to processor with the salt, and sugar, pulse for a second or two to combine those ingredients, then, add the lard and butter, pulse a few times to incorporate the lard/butter until it looks like little peas, when you take the lid off, reach in and take a handful, it should hold together a little, put the lid back on and pulse a few more times if there are large lumps of fat remaining, otherwise put mixture in a large enough bowl, crack the egg into the (wet)measuring cup, beat it a little, then add the vinegar, then add enough cold water to measure 2/3 cup, add to the flour mixture in the bowl, stir with a fork until well incorporated, using your hands to knead just a little, pat into 2-3 rounds, wrap in Saran Wrap, put into fridge while making the filling.

Meat and Mushroom Filling

1 pound ground beef
1/2 pound ground pork
2-3 tablespoons corn oil
2-3 tablespoons butter
1 large onion, chopped fine
2-3 green onions sliced
1 pound assorted mushrooms, wiped and sliced
3 large cloves garlic, minced
2 tablespoons flour
3-4 sprigs of fresh thyme, or 1 teaspoon dried
Pinch of hot pepper flakes (optional)
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup red wine
1 cup water
1 beef bouillon cube
A few dashes of jalepeno hot sauce
Approximately 2/3 cup dry breadcrumbs, fine
grape tomatoes, oil cured olives, sun dried tomatoes, large diced sweet pepper, or small dice hot pepper

In a sauté pan, over medium high heat, melt the oil with the butter, add the onions, green onions, sauté until translucent, add 1/2 the garlic, cook for 30 seconds, add the mushrooms, sauté until mushrooms give up their liquid, let it evaporate, then stir in the 2 tablespoons flour, stir together for a minute, remove mushroom mixture from heat. Then in a large sauté pan, add 1/2 tablespoon oil, brown beef and pork, breaking meat up, add the garlic, thyme and seasonings, cook and stir until it is browned, add the red wine stir altogether, then add the water and beef bouillon cube, simmer until the meat is fragrant, remove the thyme sprigs, add the mushroom mixture, stir well, simmer for 5-8 minutes, add some of the breadcrumbs, to soak up the liquid, add more if necessary, turn the heat off, set aside to roll out the dough. This recipe makes enough for a 8-9 inch by 3-4 inch high springform pan. Roll dough out to fit into the springform pan, trim bottom to 1/2 inch over the rim of the pan, fill with the meat and mushroom filling, you can add little grape sized tomatoes in various places or olives, sun dried tomatoes, little pieces of red or green or yellow sweet pepper, or hot peppers, strewn around meat/mushroom filling, cover with pastry, cut a vent hole, trim top pastry to 3/4 inch over the rim, pinch the top and bottom crust together, brush top of pie with half and half cream, bake in a 375 degree F oven for 20 minutes, then lower the temperature to 325 degrees F for another 20 minutes, serve with homemade gravy and a fresh salad, or any vegetable that appeals. Enjoy!