Rustic Meat Pie
We took inspiration and flavours from a traditional meat pie and packaged them into a hassle-free holiday present: a galette! No pastry skills or pie moulds needed, as this less formal dish looks pretty and tastes great, no matter what. The seamless crust’s centre is piled with a festive combination of sautéed and spiced ground […]
Ingredients
- 1 medium celeriac, peeled and diced
- 3 tbsp (45 ml) olive oil
- 1 onion, chopped
- 1 lb (450 g) lean ground pork
- 1 cup (250 ml) chicken broth
- 3 tbsp breadcrumbs
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 cup (45 g) pitted dates, diced
- 2 cups (300 g) unbleached all-purpose flour
- 1/2 tsp salt
- 3/4 cup (170 g) cold butter, cubed
- 1/2 cup (125 ml) ice water
- Milk, for brushing
- 1 celery stalk, diced
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) olive oil
- 1/4 cup (10 g) curly parsley, finely chopped
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- On a non-stick or parchment-lined baking sheet, toss the celeriac with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Roast for 25 minutes or until tender. Set aside.
- Meanwhile, in a skillet over high heat, soften the onion in the remaining oil. Add the pork and cook, breaking the meat up with a wooden spoon, until it starts to brown. Add the broth, bread crumbs and spices. Continue cooking over high heat for 10 minutes or until the liquid has completely evaporated, stirring occasionally. Season with salt and pepper. Let cool.
We took inspiration and flavours from a traditional meat pie and packaged them into a hassle-free holiday present: a galette! No pastry skills or pie moulds needed, as this less formal dish looks pretty and tastes great, no matter what. The seamless crust’s centre is piled with a festive combination of sautéed and spiced ground pork, onion, celeriac and dates, folded up and topped with enough diced celery and chopped parsley to cover up any little blips or bumps you don’t want your guests to see.