· 1 pound ground turkey, dark meat
· 1 pound ground veal
· 1/2 pound ground chicken (or pork), dark meat
· 1 1/2 large Maui or Spanish onions (pureed in a food processor)
· 1 tablespoon pepper
· 2 tablespoons salt
· 6 cups cold water (or enough to cover the meat)
· 2 Knorr chicken bouillon cubes
Shortcrust pastry
· 5 cups flour
· 1 pound Crisco vegetable shortening
· 1 1/4 teaspoons salt
· 1 teaspoon white vinegar
· 1 cup ice water
· 1 egg yolk
- 1.
In a large pot, mix the three meats, the pureed onion, and the salt and pepper with a wooden spoon. Cover completely with cold water and bring to a boil over medium-high heat. Add the chicken bouillon cubes and mix well. Reduce the heat to medium-low and simmer for 1 hour. Taste and adjust the seasoning.
- 2.
Let cool for at least 30 minutes. Using a large slotted spoon, transfer the cooled meat to a food processor, add 1/2 cup of the cooking liquid, and pulse twice briefly. Be careful not to fill the food processor more than halfway. Divide the meat mixture if necessary.
- 3.
Prepare the shortcrust pastry by mixing the shortening with the salt and flour until the mixture is crumbly with a few larger pieces (like oatmeat). Mix the ice water, egg yolk, and vinegar together well. Gradually add to the flour, mixing well to form a smooth ball of dough. Roll out two sheets of dough for a 10-inch round pie pan.
- 4.
Pour the entire meat mixture into the pie pan, lined with one sheet of shortcrust pastry. Cover with the second sheet of shortcrust pastry. Brush with a mixture of one egg and 2 teaspoons of milk, well beaten. Bake at 400°F on the middle rack for about 25 minutes, then at 375°F for about 20 additional minutes or until the pastry is a beautiful golden brown (as shown in the photo).
Enjoy your meal!
