Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor
PREPARING THE PIE FILLING
Preheat the oven to 375 ̊F.
Coat the Yukon gold potatoes with grapeseed oil, and place them in the oven.
Roast the potatoes until soft, and then mash them.
Heat a large skillet with some grapeseed oil.
Once hot, add the onions, and sauté until translucent.
Add the Fullblood Wagyu ground beef and the ground pork. Brown the meat while breaking it up into small pieces.
Add the minced garlic and mashed Yukon gold potatoes to the skillet.
Add the spices (mustard powder, cloves, all spice, thyme, sage, cinnamon, oregano, salt).
In a small bowl, whisk the beef stock and 3 tablespoons of flour until smooth. Pour the mixture into the skillet.
Cook everything until the broth has thickened.
Cool the pie filling for 1 hour or overnight.
PREPARING THE PIE DOUGH
Mix together the all purpose flour and salt.
By hand, cut or rub the small pieces of cold butter into the flour and salt mixture. Continue until a “mealy” consistency is achieved.
Blend together the egg and ice water. Then, slowly add to the other ingredients.
Stop mixing as soon as the dough forms.
Split the dough into two equal portions. Wrap each portion of dough in plastic wrap.
Let the dough rest in the refrigerator for at least 1 hour before use (you can also let it cool overnight).
Using the pie dough, roll out the bottom crust. Place it in a 9-inch pie plate .
Fill the crust with the meat filling, and top with remaining pie crust.
Seal the two crusts together, tucking the top crust under the bottom crust and pinching to create a decorative edge.
Brush the top crust with the egg wash.
Bake at 375 ̊F for 45 to 50 minutes or until the pie crust is golden brown in color.
Serve warm, and enjoy!
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