Butcher Cut Pie Recipe
A hearty pie filled with tender cuts of meat.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the Pie Crust
In a large mixing bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Divide the dough in half, shape into discs, and refrigerate for at least 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a large skillet over medium heat, cook the beef and pork until browned. Add the onion, carrots, celery, and garlic, and sauté until vegetables are tender. Stir in beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Simmer for 15 minutes, then remove from heat and let cool.
Assembly and Baking
- 3
Assemble and Bake the Pie
Preheat the oven to 400°F (200°C). Roll out one dough disc and fit into a pie pan. Fill with the meat mixture, then roll out the second dough disc to cover the pie. Seal the edges and cut slits in the top for steam to escape. Bake for 40-45 minutes or until golden brown. Let cool for 10 minutes before serving.
