Ingredients
- 4 cloves garlic clove. finely chopped
- 4 onions. chopped
- 3 tablespoons/45 ml canola oil
- 3 pounds/1.5 kg ground pork
- 3 pounds/1.5 kg ground veal
- Salt and freshly ground pepper
- 1 cup/250 ml veal stock
- 1/2 teaspoon/2.5 ml ground cinnamon
- 1/2 teaspoon/2.5 ml ground cloves
- 1/2 teaspoon/2.5 ml ground nutmeg
- 4 taters, grated
- 6 batches Shortcrust Pastry, recipe follows, or store-bought
- 2 eggs beaten after some water, for egg wash
- Shortcrust Pastry :
- 2 1/4 cups/560 ml all-purpose flour. plus much more for dusting
- 1/4 teaspoon/1 ml salt
- 3/4 cup/180 ml cold unsalted butter. cubed
- 6 tablespoons/90 ml cold water (roughly)
Directions
Inside a large saucepan. soften the garlic clove and onions within the oil. Add some pork and veal and continue cooking for around fifteen minutes, stirring to crumble the meat. Sprinkle with pepper and salt. Add some veal stock, cinnamon. cloves, nutmeg and taters and prepare, stirring frequently, before the taters start to break apart, about forty-five minutes. Let awesome. Adjust the seasoning. Cover and refrigerate for 4 hrs or until completely chilled.
Using the rack within the cheapest position, preheat the oven to 375 levels F (190 levels C).
Line six 9-inch (23-cm) cake plates using the pastry. Cover using the cooled meat mixture. Cover having a second crust. Brush with egg wash. Make an cut within the center. Press the advantage to close having a fork or perhaps your fingers. Bake before the crust is golden brown, 50 minutes to at least one hour.
Inside a mixer, combine the flour and salt. Add some butter and pulse for any couple of seconds at any given time before the butter is how big peas. Add some water and pulse again before the dough just starts to form. Add water when needed. Take away the dough in the mixer and form 2 dvds. Cover in plastic wrap and refrigerate the dough not less than half an hour.
Unveil the dough on the floured work surface or between 2 sheets of parchment paper inside a 1/8-inch (three or four-mm) thick sheet. Make use of the dough to create a 2-crust cake or line two 9 to 10-inch (23 to 25-cm) cake plates. Yield: 2 cake crusts.
