Veal and pork pie

Serves 6

For the pastry

500g/1lb plain flour
250g/8oz unsalted cold butter, cut into cubes
1 whole egg
1 egg yolk
A pinch of salt
2 tsp Parmesan, finely grated
2 sprigs of marjoram, leaves only, finely chopped
1 tbsp of iced water, if needed

To make the pastry, put all the ingredients in a food processor. Turn the setting to pulse. Quite quickly the consistency will appear similar to set sand. Continue to pulse until the pastry forms a ball. If the pastry appears dry, add a little iced water to help the dough come together. Remove from the processor and divide the pastry into two. Mould into a disc shape. This will make it easier to roll without overworking it. Wrap in clingfilm or parchment paper and place in the fridge for 30 minutes.

For the filling

1 tbsp olive oil
2 medium-sized carrots, peeled and sliced into quarter-inch pieces
1 yellow onion, finely chopped
1 stick of celery, chopped
1 medium-sized bunch of marjoram, leaves only
2 fresh bay leaves
250g/8oz minced pork
250g/8oz veal
3 cloves of garlic, crushed
200ml/7fl oz full-bodied red wine
400g/13oz good-quality tinned tomatoes
Sea salt and freshly ground black pepper
1 egg, to glaze

To make the filling, place over a medium heat a heavy-based pan large enough to hold all the ingredients comfortably. Once the pan is warm, add the olive oil, chopped carrots, onion and celery, marjoram and bay. Cook over a medium to low flame until the vegetables are translucent but not browned. At this point, add the meat and stir the ingredients together well. Cook for five minutes then add the garlic and wine. Turn up the heat slightly to cook off the alcohol from the wine. Now add the tomatoes and a good pinch of salt and pepper. Turn the heat once again to low and cook for 45 minutes, stirring every now and then until the sauce is reduced and is rich and very flavoursome. Check the seasoning and adjust if necessary. Remove from the stove and allow to cool to room temperature

After 30 minutes, remove one of the discs of pastry from the fridge and, on a well-floured surface, roll out large enough to line a 20cm fluted pie tin that is about 3cm deep – the rolled round should be at least 28cm in diameter. Now lift the pastry into the tin and press firmly using your thumb into the sides of the tin. Prick the base well all over using a fork and return to the fridge for a further 30 minutes.

While the pastry is chilling, heat your oven to 180C/350F/Gas4. Now remove the tart shell from the fridge, line with parchment paper and half-fill with dried beans. Bake the pastry on the middle shelf of the oven for 15 minutes. Remove from the oven and set aside to cool a little.

While the pastry is cooling, roll out the second disc to around 5cm thick. Remove the parchment paper and beans from the base and spoon in the meat mixture. Using a rolling pin, lift the pastry and lay on top. Press the pastry edges together once again using your thumbs. Cut a cross in the centre and brush with egg glaze and return to the middle shelf for 30 minutes or until the pie is golden-brown and the mixture is bubbling inside. Remove from the oven and place on a wire rack for a few minutes to cool slightly and serve.

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