|
|
|
|
2 pounds lean ground
beef
2 pounds lean ground pork
2 chopped onions
1/4 teaspoons
ground all spice
1/2 teaspoons dried savory
1/4 cup water
In a
large saucepan, combine beef and pork, stirring to blend. Cook until no longer
pink.
Stir in onions, salt and pepper to taste, allspice, savory and water.
Lower heat, partially cover and simmer very gently so that mixture is just
bubbling, for 1 to 2 hours, stirring occasionally.
To remove fat, strain
meat mixture using a sieve; refrigerate both meat and liquid.
Remove
hardened fat from the jellied meat stock and discard.
Divide meat and
jellied meat stock between two pastry lined 9 inch pie plates.
Cover with
top crust, trim, crimp edges to seal and cut steam vents. Bake for 10 minutes
in 425 oven.
Reduce to 350 degrees and bake 20 to 25 minutes or until
golden.
