Ingredients
Original recipe: 1 double-crust pie cut into 8 slices. Ingredient amounts scale below; the method is written for 8 servings. For larger amounts, use separate batches and check doneness.
- 500 gGround pork
- 250 gGround beef
- 200 gOnion finely chopped
- 250 gPotato peeled and grated
- 2 cloveGarlic chopped
- 500 gAll-butter wheat shortcrust pastry thawed
- 15 mlNeutral oil
- 165 mlWater
- 1 eachEgg
- 1 tspSalt
- ½ tspBlack pepper
- 1 tspDried thyme
- ¼ tspGround cinnamon
- ⅛ tspGround cloves
Make it
- Heat oil in a large skillet. Cook onion for 5 minutes, add pork and beef and cook for 8–10 minutes, breaking up clumps, until no pink remains and the meat reaches 160°F/71°C.
- Add potato, garlic, 150 ml water, salt, pepper, thyme, cinnamon and cloves. Simmer for 12–15 minutes until the potato is tender and the mixture is moist but not runny.
- Spread the filling in a shallow dish and cool for about 30 minutes, refrigerating once the strong steam subsides. Heat the oven to 400°F/200°C.
- Use half the pastry to line a 23 cm metal pie pan. Add the cooled filling. Cover with the remaining pastry, seal and crimp the edges and cut three steam vents.
- Beat the egg with the remaining 15 ml water and brush over the top. Bake for 40–45 minutes until the pastry is deep golden and the filling reaches 165°F/74°C.
- Rest for 20 minutes before cutting into eight slices.
Ingredients, recipe context & sources
Ingredient flags: Wheat, Milk, Eggs. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.