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Munster Valley Pie

Preparation: 50 minutes
Cooking time: approximately 1 hour

Ingredients

750 g (1.5 lb) flaky pastry dough – 1 kg (2 lb) chopped pork meat – 2 eggs - 1 bread roll – 1 glass of milk - 2 onions - 2 cloves of garlic – 50 g (1.8 oz) butter – 10 cl (4 tsp) oil – 1 tablespoon chopped parsley - Salt, pepper, ground clove and nutmeg

Preparation

• Preheat the oven to 240 °C (thermostat 8 – 460 °F).
• Soak the bread roll in the milk (ideally, overnight).
• Brown the chopped onions and garlic in the butter.
• Mix the chopped meat, an egg, the bread roll (drained and crumbled), the onions, the garlic, the parsley and the spices. Add salt and pepper.
• Place half of the dough in a pie dish that has been buttered or lined with waxed paper, taking care to pull it over the edge of the mould.
• Add the filling and make a cover with the rest of the dough.
• Seal the cover to the edges by brushing with egg white.
• Brush the pie with egg yolk so that it will brown.
• Bake the pie for 15 minutes (until it is brown).
• Lower the heat to 180 ºC (Thermostat 6 – 350 °F) and cover the pie with aluminium foil to keep it from burning.
• Bake for 50 minutes.
• Serve with a green salad.

Most suitable wine

Gewurztraminer or Pinot Blanc

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Munster Valley Pie