Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put pork, onion, allspice. cloves, salt, pepper, and 3/4 cup water into a wide, heavy pot. Break up meat with a spoon, then cook over high heat until water starts to boil. Cover and simmer on low heat for 1 hour. If mixture becomes dry, add a few tablespoons of water as needed. | 2. Make pie crust while filling is cooking. Stir together flour and salt. Cut butter into flour mixture using a pastry cutter, or pulse butter and flour mixture in a food processor, until butter is the size of small peas. Stir in 1/2 cup ice water. Dough should look shaggy and come together when pressed into a ball. If it's too crumbly, add water by the tablespoon until dough just holds together but is not wet or sticky. | 3. Divide dough in half. Flatten each half into a disk, wrap in plastic, and refrigerate. | 4. After filling has cooked for 1 hour, peel and cut potatoes into 1/2-inch pieces. Stir potatoes into meat mixture. If mixture is dry, add 1/4 cup water. Cover and simmer over low heat for 30 to 35 minutes, until potatoes are tender. Uncover and cook off any excess moisture. | 5. Remove from heat. With potato masher, mash potatoes into meat. Set aside to cool to room temperature, 20 to 30 minutes. | 6. While filling is cooling, preheat oven to 425 degrees. Roll out both disks of dough. Line a 9-inch pie plate with one crust. Trim excess dough from edge. Refrigerate both crusts until ready to fill. | 7. Prepare egg wash. In a small bowl, mix egg yolk with the water. Spoon cooled filling into bottom crust, pressing firmly. Brush crust edge with egg wash, then top with remaining crust, crimping edges to seal. Brush top of pie with remaining egg wash. Cut four 1-1/2-inch slashes onto top of crust. Bake in lower third of oven until crust is golden, 30 to 40 minutes. Serve hot or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	1 1/2		ground	2558.304	0.0	94.6436	238.6163
yellow onion	3/4	cup	chopped	86.13	5.1287	0.6199	7.047000000000001
allspice	1/4	teaspoon	ground	1.2492	0.3426	0.0289	0.0413
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
kosher salt	1/2	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
water	3/4	cup		0.0	0.0	0.0	0.0
russet potato	1	lb		358.3384	81.9642	9.7069	0.3629
purpose flour	2 1/2	cups		-	-	-	-
salt	3/4	teaspoon		-	-	-	-
butter	3/4	cup	unsalted cut	1220.6925	0.1022	1.4471	138.0898
ice water	1/2	cup		0.0	0.0	0.0	0.0
egg yolk	1			54.74	0.6103	2.6962	4.5118
water	1	teaspoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.