The filling in these meat pies is moist and flavourful. They look really cool when they’re unmoulded. You’ll need six tin cans that are 8-cm tall and 8-cm in diameter (3.15-inches tall and 3.15-inches in diameter) to make these pies or you can use this recipe to make a regular 9-inch pie. Yield is 6 servings.
ingredients
Cranberry and Red Onion Relish
Pastry Dough
Filling
Assembly
directions
Heat the olive oil in a medium pot on medium heat. Add the onions and saute until starting to caramelize, about 6 to 7 minutes. Add the tomatoes and saute for a minute or so.
Add the port, red wine and cranberries to the pot and bring to a boil. Transfer to a bowl. Stir in the horseradish, vinegar, parsley and some salt and pepper. Cover and refrigerate at least an hour.
Serve with the Tin Can Meat Pies. Makes about 3 cups.
Sift flour and salt together. With a pastry cutter, blend in the butter and shortening until the mixture resembles coarse crumbs. Add the ice water gradually until dough forms. Pat dough into a flat disk and refrigerate for at least an hour or overnight.
Heat the olive oil in a medium saucepan on medium-high heat. Saute the onion, celery, carrot and spices for about 1 minute. Add the pork, veal, and garlic and continue to saute for about 8 to 10 minutes or until lightly coloured. Add the potatoes and water and bring to a boil.
Reduce heat to low and simmer, partially covered, for about an hour.
Adjust seasoning and add the fresh herbs and Worcestershire sauce. Add the Swiss chard and mix well. If the mixture is too dry stir in some additional water. Mixture should be the consistency of thick meat sauce. Cool.
Preheat oven to 400 degrees F.
Line a baking sheet with parchment.
Cut the tops and bottoms off 6 empty and clean tin cans. We used corn cans that were 8cm high and 8 cm in diameter (3.15-inches high and 3.15-inches in diameter) and hold approximately 320 gram or 11 1/2 oz . Line the cans with parchment paper around the sides.
Roll pie dough 1/8-inch thick transfer to a baking sheet and refrigerate 30 minutes. Cut out six 24-cm long, 6-cm wide (9 1/2-inches long, 2 1/4-inches wide) rectangular shapes to press around the insides of the cans (three-quarters the height of the cans). Use the tin can to cut out 12 circles (about 8 cm or 3.15-inches in diameter) to go in the bottoms and the tops of the cans. Place the cans onto a baking sheet lined with parchment paper. Line the bottom of each of the cans with a circle of pastry. Line the sides of the each of the cans with a pastry rectangle. Refrigerate 30 minutes.
Divide filling among pastry-lined cans and brush edges of dough with egg wash. Cover filling with the 6 remaining pastry circles and crimp edges with a fork. Make sure to seal well. Brush tops with egg wash and cut a tiny hole in each top to let steam escape during cooking.
Bake the meat pies for 15 minutes and then reduce heat to 350 degrees F. Continue baking until top crust is golden and cooked, about 55 to 60 minutes. Filling should be bubbling. Let rest for 10 to 15 minutes. Use a paring knife to loosen the sides of pastry away from the sides of the tin can. Tip upside down and gently ease the pie out. Unmould and serve with the Cranberry and Red Onion Relish.