French · Dinner
Country Meat Pie (High-Protein)
French-style hand pie of ground pork and shredded chicken thigh simmered with onion, garlic, thyme and allspice, thickened with white beans, wrapped in a shortcrust pastry shell. Served with a mustard-dressed cabbage slaw for crunch and acidity.
$5
30 minsPrep
50 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
702Calories
52.3gProtein
36.8gFat
42.1gCarbs
4.9gSugar
8.2gFiber
1080mgSodium
327mgChol
16.9gSat Fat
880mgPotassium
150mgCalcium
5.4mgIron
1.8mcgVitamin B12
12mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Whisk the egg with buttermilk and set aside 1 teaspoon for egg wash. Rub cold butter into flour and salt with your fingertips until breadcrumb texture, then stir in cold water until shaggy dough forms.
2
Chill
Shape dough into a disc, wrap and refrigerate for 30 minutes until firm.
3
Saute
Heat olive oil over medium heat, cook onion and garlic for 4 minutes until softened and translucent.
4
Simmer
Add ground pork breaking it up, cook 6 minutes until no pink remains. Stir in chicken thigh, cannellini beans, thyme, allspice, pepper and chicken stock. Simmer 5 minutes until liquid mostly reduces.
5
Cool
Spread filling on a plate and cool for 10 minutes until no longer steaming.
6
Build
Roll two-thirds of dough into a 6-inch round and press into a small pie tin. Spoon filling into shell. Roll remaining dough into lid, place over filling, crimp edges, cut two steam vents.
7
Bake
Brush top with reserved egg wash and bake at 400°F for 30 minutes until crust is golden brown and filling bubbles through vents.
8
Rest
Let pie sit for 10 minutes so filling sets before cutting.
9
Toss
Toss cabbage with Dijon mustard and apple cider vinegar until evenly coated.
10
Plate
Place pie on a plate with mustard slaw alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz180g ground pork
- 5 oz140g chicken thigh
- 2/3 cup120g, canned, drained cannellini beans
- 22 eggs
- 4 tbsp60ml buttermilk
- 11 onion
- 2 clove2 clove garlic
- 1 tsp1 tsp fresh thyme leaves
- 1/4 tsp1/4 tsp allspice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp60ml chicken stock
- 5 oz140g all-purpose flour
- 3 oz86g butter
- 2 tbsp30ml cold water
- 2 tsp10ml olive oil
- 2 cup140g cabbage
- 2 tsp2 tsp Dijon mustard
- 2 tsp10ml apple cider vinegar
