|ground beef||450 g 450 g 15.87 oz 15.87 oz|
|ground veal||225 g 225 g 7.94 oz 7.94 oz|
|ground pork||225 g 225 g 7.94 oz 7.94 oz|
|onions, diced||1 1 1 1|
|clove garlic, diced||1 1 1 1|
|savoury||½ tsp ½ tsp ½ tsp ½ tsp|
|ground cloves||¼ tsp ¼ tsp ¼ tsp ¼ tsp|
|ground mustard||⅛ tsp ⅛ tsp ⅛ tsp ⅛ tsp|
|cinnamon||⅛ tsp ⅛ tsp ⅛ tsp ⅛ tsp|
|sugar||pinch pinch pinch pinch|
|salt and pepper||to taste to taste to taste to taste|
|uncooked pie crusts||4 4 4 4|
There is a preheat step in this recipe.
Makes two pies.
Combine all ingredients in a heavy pot. Add all ingredients except for the pie crusts and fill pot with water so that it just covers ingredients. Simmer for 1 hour, stirring often.
Begin heating the oven to 175°C/350°F. Let ingredients cool then cover the bottom of two pie plates with dough. Add the cooked ingredients and cover with other two rounds of dough. Make a few incisions into the top of each pie crust to allow steam to escape.
Bake until the tops of the pies are golden brown.