Rustic Meat Pie

Name: Rustic Meat Pie
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 6 to 8 serving(s)
Ingredients: 1 medium celeriac, peeled and diced; 3 tbsp (45 ml) olive oil; 1 onion, chopped; 1 lb (450 g) lean ground pork; 1 cup (250 ml) chicken broth; 3 tbsp breadcrumbs; 1/4 tsp ground cinnamon; 1/4 tsp ground cloves; 1/4 cup (45 g) pitted dates, diced; 2 cups (300 g) unbleached all-purpose flour; 1/2 tsp salt; 3/4 cup (170 g) cold butter, cubed; 1/2 cup (125 ml) ice water; Milk, for brushing; 1 celery stalk, diced; 1 tbsp (15 ml) lemon juice; 1 tbsp (15 ml) olive oil; 1/4 cup (10 g) curly parsley, finely chopped

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Preparation 40 min
Cooking 1 h
Chilling 30 min
Servings 6
Freezes Yes

We took inspiration and flavours from a traditional meat pie and packaged them into a hassle-free holiday present: a galette! No pastry skills or pie moulds needed, as this less formal dish looks pretty and tastes great, no matter what. The seamless crust’s centre is piled with a festive combination of sautéed and spiced ground pork, onion, celeriac and dates, folded up and topped with enough diced celery and chopped parsley to cover up any little blips or bumps you don’t want your guests to see.

Featured in RICARDO Magazine HOLIDAY 2018 (p. 82)

Sans noix
Sans oeufs

Ingredients

Filling
- 1 medium celeriac, peeled and diced
- 3 tbsp (45 ml) olive oil
- 1 onion, chopped
- 1 lb (450 g) lean ground pork
- 1 cup (250 ml) chicken broth
- 3 tbsp breadcrumbs
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 cup (45 g) pitted dates, diced
Crust
- 2 cups (300 g) unbleached all-purpose flour
- 1/2 tsp salt
- 3/4 cup (170 g) cold butter, cubed
- 1/2 cup (125 ml) ice water
- Milk, for brushing
Garnish
- 1 celery stalk, diced
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) olive oil
- 1/4 cup (10 g) curly parsley, finely chopped

Preparation

Filling
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- On a non-stick or parchment-lined baking sheet, toss the celeriac with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Roast for 25 minutes or until tender. Set aside.
- Meanwhile, in a skillet over high heat, soften the onion in the remaining oil. Add the pork and cook, breaking the meat up with a wooden spoon, until it starts to brown. Add the broth, bread crumbs and spices. Continue cooking over high heat for 10 minutes or until the liquid has completely evaporated, stirring occasionally. Season with salt and pepper. Let cool.
Crust
- In a food processor, blend the flour and salt. Add the butter and pulse for a few seconds at a time until it forms pea-sized pieces. Add the water. Pulse just until the mixture starts coming together, adding more water if necessary. Remove the dough from the food processor and form into a disc. Cover with plastic wrap and refrigerate for 30 minutes.
- On a lightly floured surface, roll out the dough into a 14-inch (35 cm) disc. Transfer to a non-stick or parchment-lined baking sheet.
- Spread the pork mixture on the dough, leaving a 2-inch (5 cm) border. Cover with the dates, then top with the celeriac. Fold the border of the dough toward the centre over the filling, but without completely covering it, forming pleats as you go. The meat pie may be frozen at this stage. Brush the dough with the milk. Bake for 35 minutes or until the dough is cooked through and golden.
Garnish
- In a bowl, combine all the ingredients. Season with salt and pepper. Sprinkle over the pie as soon as it comes out of the oven.

Personal Note

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Rustic Meat Pie

Categories

Ingredients

Filling

Crust

Garnish