MultiMeat Pie
- Ready In:
- 2hrs 45mins
- Ingredients:
- 26
- Yields:
-
1 large pie
- Serves:
- 10-12
ingredients
- 1 1⁄2 lbs ground beef
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon cinnamon
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon ginger
- 2 cups cooked boneless skinless chicken breasts, chopped
- 2 cups cooked pork tenderloin, chopped
- 4 dates, chopped
- 1⁄4 cup chicken stock
- 2 hardboiled egg
- 1 tablespoon currants
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon mace
- 4 mushrooms, cut into thin slices (your favourite sort)
-
For the Polenta Crust
- 1 1⁄2 cups polenta (only powdered form available in Australia.)
- 2 ounces parmesan cheese
- 2 tablespoons butter
- 7 1⁄2 cups milk, and water mixed
- ground black pepper
-
For the sauce
- 1⁄4 pint water
- 2 tablespoons crunchy peanut butter
- 1⁄2 clove garlic, crushed
- 2 tablespoons balsamic vinegar
- 1⁄2 tablespoon lemon juice
- 1⁄2 teaspoon anchovy essence
directions
- Prepare the polenta the night before: In a large saucepan, bring the milk and water to the boil and stir in the salt.
- While stirring with a wooden spoon, trickle the polenta into the boiling liquid in a steady stream and continue stirring until the mixture has thickened.
- Lower the heat and simmer gently for about 20 minutes, stirring very frequently.
- Add the butter, grated parmesan cheese and pepper.
- Lightly grease a shallow roasting pan and pour in the polenta mixture.
- Cool then chill overnight.
- For the pie: Grease a deep pie dish.
- Cut out a circle (or square) of the polenta-- enough to make a pie crust top reaching to the edges of the pie dish.
- Set it aside.
- Cut a similar piece for the bottom of the dish.
- Line the sides of the dish with the remaining polenta.
- (So the entire*pie crust* will be made of polenta).
- In a small bowl mix the ground beef, 1/8 tsp cinnamon, ground cloves and ginger, salt and pepper.
- Steep for 15 minutes.
- In a second bowl, mix the chicken, dates, currants ¼ teaspoon cinnamon, nutmeg and mace and chicken stock.
- Allow to steep In a third bowl combine the pork and all the sauce ingredients.
- Allow to steep for 15 minutes.
- Around the outer edge of the pie case pack in the steeped beef.
- Just inside the beef, pack in the steeped chicken/fruit mix.
- Just inside the chicken, pack in the steeped pork.
- This should leave a*hole* in the centre for the two hard boiled eggs.
- Sprinkle sliced mushrooms across the top of the meats.
- Brush the topsides of the polenta with a little melted butter and cover the pie mix with the polenta top (previously set aside).
- Brush the top of the polenta with melted butter.
- Bake the pie for 15 minutes at 425F, then reduce the heat and cook for about another 30 minutes at 350F (until the polenta is evenly browned – do not allow to burn).
- Serve with cooked artichoke hearts, stir-fried broccoli florets and cooked ramen noodles.
- You could always serve the beans and a lettuce/cilantro salad as a side dish.
- For a desert, make Peach Melba – take cooked peach halves, top each with 1 teaspoon raspberry jam and top that with scoop of vanilla ice cream.
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RECIPE SUBMITTED BY
Sandra Hyde
MONASH, ACT
I live in Australia and love travelling.
I am happily back in Canberra - the Nation's capital with the man of my dreams (for the last 39 years). Unfortunately I only have access to the internet at work, and with my new job there is very little time for the pleasure of reading up on 'Zaar.
Have a cat, a dog, a husband, 2 children, 2 grandchildren and a very hectic life.
Favourite hobby is collecting recipes and cooking. I love to cook - the more the better.
And a deep interest in medieval times. More than half my recipes are not for food. Things like how to make artificial gemstones, how to rid a home of pests, correct behaviour and so forth. Very, very interesting stuff.
As I get older, I am finding there doesn't seem to be enough time in a day to do what I want.