Makes 6 pies
4 onions, chopped
45 ml (3 tbsp) olive oil
1.5 kg ground pork
1.5 kg ground veal
4 potatoes, peeled and diced
250 ml (1 cup) chicken broth
95 g (3/4 cup) breadcrumbs
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground cloves
12 homemade or store-bought shortcrust pastry shells.
In a large pot, sweat the onions in oil. Add the meat and continue cooking for 15 minutes, stirring to crumble the meat. Season with salt and pepper.
Add the remaining ingredients and continue cooking, stirring frequently, for 45 minutes or until the potatoes begin to fall apart. Let cool. Adjust seasoning. Cover and refrigerate 4 hours or until completely chilled.
Place the rack in the bottom of the oven. Preheat the oven to 190C (375F).
Line six 23-cm (9-inch) diameter pie dishes. Distribute the meat. Cover with a second pastry shell. Make an incision in the center. Seal the dough well by crimping the edge with a fork or your fingers. Lightly brush with beaten egg wash.
Bake for 50 minutes to 1 hour or until the crust is golden brown.
