15 min
PREP TIME
1h
COOK TIME
443
CALORIES
17
INGREDIENTS
INGREDIENTS 8 SERVINGS
- 1 tablespoon (15 milliliters) vegetable oil
- 3/4 pound (375 grams) lean ground beef
- 1 pound (500 grams) ground pork
- 1 cup (250 milliliters) finely chopped yellow onion
- 1 tablespoon (15 milliliters) finely chopped fresh garlic
- 2 tablespoons (30 milliliters) flour
- 1/8 teaspoon (1/2 milliliter) Ground Cinnamon
- 1/8 teaspoon (1/2 milliliter) Ground Nutmeg
- 1/4 teaspoon (1 milliliter) Cloves, Ground
- 1/4 teaspoon (1 milliliter) Sage Ground
- 1 teaspoon (5 milliliters) Sea Salt Grinder
- 1/2 teaspoon (2 milliliters) Pepper Black Ground
- 1/2 cup (125 milliliters) water
- 2 tablespoon (30 milliliters) corn starch
- 1 package (400 grams) refrigerated pie crusts (2 (9-inch/23-cm) crusts)
- 1 egg, lightly beaten
- French's® Tomato Ketchup , to serve
Preparation
- 1 Preheat oven to 450°F (230°C). Heat oil in large skillet on high heat. Add ground beef and pork; cook and stir 5 minutes. Stir in onion and garlic; cook 5 minutes longer or until onions are softened. Sprinkle flour over top of meat mixture along with spices, salt and pepper. Cook and stir 3 minutes.
- 2 Whisk water and corn starch in small bowl until well blended. Stir mixture into skillet. Cook and stir 3 minutes. Remove from heat and cool slightly.
- 3 Prepare pie crusts as directed on package for two-crust pie using 9-inch (23-cm) pie plate. Spoon cooled meat mixture into pastry-lined pie plate. Top with second crust. Seal edges and brush top crust with beaten egg. Cut several slits on top to allow steam to escape.
- 4 Bake 40 to 45 minutes or until golden brown. Let stand 10 to 15 minutes before cutting and serving. Serve with Ketchup.
NUTRITION INFORMATION
(per Serving)
GET GREAT RECIPE IDEAS BY CREATING YOUR FLAVOUR PROFILE.
SIGN UP WITH EMAIL
Already have an account? Log in now.