Sunday, October 31, 2010

Rustic Pork and Lamb Pie

2 tsp extra-virgin oil

3 cloves garlic, minced

6 cups shredded green cabbage (1/2 small head)

1/2 lb ground pork

1/2 lb ground lamb

1 cup crushed tomatoes

2 tbsp tomato paste

1 tsp dried thyme leaves

1/4 tsp ground allspice

1/4 tsp cinnamon

Salt and ground black pepper, to taste

2/3 cup shredded extra-sharp cheddar cheese

1 recipe homemade crust

Heat oven to 450 F. Line a  large baking sheet  with a Silpat pad. Set aside.

In a large non-stick skillet over medium, heat oil. Add garlic and saute for 30 seconds. Stir in cabbage and saute until softened and translucent, about 5 minutes.

Add ground pork and lamb and cook, breaking it up as finely as possible with a wooden spoon, until no longer pink, 8 to 10 minutes. Stir in tomatoes, tomato paste, thyme, allspice and cinnamon. Cover and simmer for 7 minutes. Season with salt and pepper. Uncover, stir in cheese until melted, then set aside to cool slightly.

Meanwhile, on a lightly floured surface, place one pie crust on top of the other. Dust top crust with flour and roll crusts out together into a 46-cm (18-inch) circle. Fold circle in half, transfer it to the prepared baking sheet or pizza pan and unfold.

Place pork and veal mixture in the centre of the pie crust circle, spreading it out in an even layer and leaving a 10-cm (4-inch) uncovered border. Fold edges of crust up over filling, forming pleats and leaving a roughly 5- to 7.5-cm (2- to 3-inch) opening at the centre.

Bake pie for 25 to 30 minutes or until the crust is golden-brown on the top and bottom and completely cooked at the folds.

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