Tasting Room Pie

Recipe Ingredients

1 lb	454g / 16oz	Veal shoulder - cubed
1 lb	454g / 16oz	Pork shoulder - cubed
1 lb	454g / 16oz	Onion - cut large chunks (medium)
1 lb	454g / 16oz	Carrot - cut large chunks (medium)
1		Celery stalk - cut large chunks
		Salt - to taste
		Freshly ground black pepper - to taste
3 cups	711ml	Red wine
7 oz	198g	Butter - cubed, chilled
3 cups	187g / 6.6oz	Pastry flour - sifted
2		Eggs
2		Eggshells-full cold water
		Clarified butter - as needed
1		Garlic clove - bruised
8 oz	227g	Mushrooms - sliced
1		Orange - zested
1		Lemon - juiced
		Bouquet garni
		= (1 bay leaf, 3" stalk celery, 1/2 tspn
		Thyme, 6 peppercorns, parsley, tied up
		In a cheesecloth pouch or bound together
		With kitchen twine)

Recipe Instructions

Mix together veal, pork, onion, carrot, celery, salt and pepper in a bowl. Pour red wine over this, cover with plastic wrap and marinade in cool spot on countertop overnight, or refrigerate.

For pastry: In medium bowl, cut butter into flour, then add 1 egg and mix thoroughly. Add cold water and combine well. Set aside until needed. Beat second egg with a pinch of salt.

Strain marinade from meat and reserve. Set aside vegetables and dry meat thoroughly with towel. Heat large pan with clarified butter on high heat and brown meat pieces. Cover meat with vegetables and simmer over low heat, stirring constantly for a few minutes.

Heat clarified butter in another pan and add garlic, mushrooms, orange peel, and lemon juice. Add bouquet garni and simmer. Then add wine marinade.

Roll pastry to fit across top of casserole dish.

Preheat oven to 375 degrees. Pour meat mixture into casserole and add mushrooms and wine, discarding peel, bouquet garni, and garlic clove. Cover with pastry and crimp edges to seal. Decorate with pastry leaves and poke a steam vent in center of crust. Brush pastry with beaten egg and bake for 90 minutes.

This recipe yields 6 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0175) - from the - TV FOOD NETWORK

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