Individual beef and pork meat pie recipe - perfect for lunch or dinner.<br /><br />2 tsp (10 mL) oil<br />1/4 lb (125 g) lean ground pork<br />1/2 lb (250 g)lean ground beef<br />2 cups (500 mL) beef broth, (you make your own - right?)<br />2 russet potatoes, grated<br />1/2 onion, finely diced<br />3 cloves garlic, minced<br />1 tsp (5 mL) ground Cinnamon <br />1 tsp (5 mL)ground allspice<br />1 tsp (5 mL) thyme<br />1/4 cup (60 mL) breadcrumbs<br /><br /> in a large skillet, heat oil over medium-high heat. Add pork and beef and sauté until cooked through, about 7 min. Then stir in, potatoes, onion, garlic, cinnamon, allspice, thyme, broth, salt and pepper. Reduce heat to medium and simmer, stirring occasionally, until most of the liquid evaporates, about 30 min. <br />Mix in breadcrumbs. Set aside to cool completely.<br />Preheat oven to 375°F (190°C). <br />On a lightly floured surface, roll out dough to a 1/8-in. (3 mm) thickness. Cut out 4 circles that are 6 in. (15 cm) in diameter and use any leftover pastry to create decorative leaves for tops.<br />Divide filling evenly among pie plates, and smooth out tops and place a circle of dough overtop. Press and crimp edges of pastry and pie plate together to seal. <br />Cut in a few steam vents and bake until golden brown, about 45 min.
