- 2 Tbsp. Olive Oil
- 1 pound ground Pork
- 1 pound ground Veal
- 1 1/2 cup chopped onion
- 3 clove garlic, crushed and finely chopped
- 2/3 cup shredded carrots
- 1/2 cup finely chopped celery
- 1 1/3 cup beef stock
- 4 teaspoons Cognac
- 2 teaspoon dried parsley
- 1 1/2 teaspoon Sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 4 tablespoon dry bread crumbs
- 2 cups flour
- 1 teaspoon salt
- 2/3 cup plus 2 tablespoons lard
- 4 to 6 tablespoons ice cold water 1 tablespoon at a time.
- Toss all ingredients with a fork until all flour is moistened and pastry almost leaves side of bowl.
- (1 to 2 teaspoons more water can be added if necessary)
- Preheat an oven to 400F.
- Roll the pastry dough into 2 equal-sized circles to fit a 9-inch pie pan.
- Line the bottom of the pie pan with 1 circle and set aside the prepared pie pan and remaining pastry for later.
- Using a large skillet, heat the oil over medium-high heat and sauté the pork, beef, onion, garlic, carrots, and celery until the vegetables are tender and the meat is cooked through.
- Drain any excess fat from the pan.
- Add the beef stock, Cognac, herbs, and spices to the meat and vegetables; simmer the mixture over low-medium heat, covered, for about 15 to 20 minutes.
- Remove the skillet from the heat and stir the dry breadcrumbs into the mixture.
- Allow the meat filling to sit for 3 minutes. Spoon the filling into the prepared pie pan and top with the remaining pastry dough.
- Crimp the dough shut, flute the edges, cut vents in the top, and bake the pie for 12 minutes.
- Reduce the oven heat to 350F and continue baking the pie for 25 to 30 minutes, until the pastry is golden brown.