Country Beef and Pork Pie

Description
Purchased from the Young Estate in Sparks, Nevada in 1990. The notation on card indicates this is a depression day recipe, but exact date and source unknown.

Ingredients

 * 3 tablespoons extra virgin olive oil
 * 1 white onion, finely chopped
 * 2 finely chopped garlic cloves
 * 12 ounces shredded brisket
 * 12 ounces shredded pork
 * 1 teaspoon freshly ground black pepper
 * 2 cloves
 * ½ teaspoon ground cinnamon
 * 1/3 cup white wine
 * 1/3 cup water
 * 1 tablespoon tomato puree
 * 1 cup rice
 * 1 tablespoon finely chopped parsley
 * 2 well beaten eggs
 * 4 ounces finely crumbled feta cheese
 * 2 ounces grated gruyere cheese
 * 1 large pie crust for 2 crusted pie
 * Dot of butter

Directions

 * 1) Heat the olive oil in a pan and sauté the onion, garlic, beef and pork.
 * 2) Add the pepper, cloves and cinnamon. Stir for 2 minutes.
 * 3) Add wine, water and tomato puree.
 * 4) And stir for 1 - 2 minutes and scald the contents of the pan with the wine.
 * 5) Add a little water and the tomato puree. Let simmer for 30 minutes.
 * 6) Add rice, parsley, eggs and cheeses, mixing well with a wooden spoon.
 * 7) Let simmer in pan for 30 minutes.
 * 8) Remove the pan from the flame.
 * 9) Butter a large pie tin and place half the pastry on the bottom making sure a little of the pastry hangs over the sides.
 * 10) Empty the pie filling onto the base pastry and cover it with the remaining half of the crust.
 * 11) 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 (so the steam of the pie filling doesn't escape).
 * 12) Brush the top pastry with a little melted butter and puncture it in even various places with a fork.
 * 13) Bake the pie in a 350 oven for 1 hour.

Contributed by
Cat's Recipes Y-Group