Christmas Meat Pie

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Christmas Meat Pie
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2 h. 30 min.


For the crust
600 grams Pastry flour (plus more to dust work surface)
250 butter
150 milliliters water
20 grams
1 tsp salt
1 egg
½ tsp Baking powder
For the filling
500 grams lean Pork
125 grams Veal shank
3 shallots
100 grams Crème fraiche
500 grams potatoes
1 Tbsp vegetable oil
pinch cinnamon
pinch Nutmeg
100 milliliters water
1 egg yolk
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Preparation steps


For the crust, mix flour, salt, baking powder and powdered milk. Cut butter into small pieces and knead with water and egg into flour mixture to a smooth dough. Form dough into a ball, cover with plastic wrap and refrigerate for about 1 hour. 


For the filling, mince pork and veal. Peel shallots and chop finely. Sauté shallots in oil, stir in pork and veal and sauté briefly. Season filling mixture with salt and pepper. Pour water into filling mixture, cover and simmer for about 1 hour.


Peel potatoes, grate coarsely, stir into filling mixture and simmer about 5 minutes. Stir creme fraiche, cinnamon and nutmeg into filling mixture, remove from heat and let cool.


Preheat oven to 200°C (approximately 400°F). Divide dough into thirds and thinly roll out on a floured work surface. Grease a springform pan and line pan with the largest sheet of dough. Pour filling into crust and top with a dough sheet. Brush top crust with beaten egg yolk. Trim crust as necessary and pinch to crimp and seal. Cut Christmas trees, stars or other shapes as desired from remaining dough sheet. Brush shapes with egg yolk to attach to top crust. Cut a round hole in the center of the top crust. Brush pie with egg yolk and bake about 50 minutes. Cut pie into slices and serve with a green salad.