Irish Meat Pie

Hi everybody! The Fresh Pioneer is back and I've got a nice Fall recipe for the meat eaters among us. I love salmon pie but this is a great twist on that. Now, I'm calling this Irish because the person who gave me the recipe is Irish and they swear it's unique to Ireland. If that's not the case and it's actually from Italy... well, it's still tasty!

 So, one spring form pan.  Before we start on the pie dough, boil 5-6 eggs. Let them cool.

 Make a pie crust with 4 cups of flour, 2 tsp salt,

 5 tbs butter, 1/3 cup shortening. Blend with your fingers and add 2/3 cup cold water until you get a nice dough. Chill for 30 minutes.

 1lb pork sausage (I used Italian, but you can use any flavor)

Somehow, I missed a picture but there are two chicken breasts, cut up plus 9 oz diced ham, plus the sausage in there. Add 1 tsp thyme, 1 tsp sage, 1/8 tsp clove, 1/2 tsp lime zest, 1/4 tsp salt, 1/4 tsp pepper. If you use unsalted or unseasoned pork sausage, I'd increase the salt to 1/2 tsp. The ham has plenty of salt.

                                           
Blend together, and then add in two eggs. Stir until it sticks together.

 Take the pie dough and roll it out as thin as possible (Ignore my pie dough. It wasn't cooperating.) Layer 2/3 of the meat mix in the bottom. Lay the eggs on top.

 Add the last 1/3 of the meat mix so the eggs are covered.

 Roll out the last o the pie dough and make a top. I asked my oldest to put some kind of decoration on top while I went to supervise the flying fire lanterns my son made.

We didn't dare let it go since most of our state is on fire, but it did fill with hot air and float around which was very fun! You can't see the little kids underneath but they're down there, waiting for their hair to catch on fire. LOL

And so I came back in the kitchen to find my daughter has added the Batman symbol to the top. Oooookay. And into the oven it goes at 400F for an hour. After an hour, adjust the heat down to 350F and bake another 30 minutes. After that, chill overnight. Then cut!

Here's a a pic I found at bakingmad.com of mini pies. These would be really cute....

Anyway, here it is, ready to be sliced.

 And... there's an egg!

 I really like the way this looks. Very cool. My kids weren't really crazy about the sage-thyme-clove combo, but it was a unique dish. When we're bored with the usual, we're going to make it again!
I know we were supposed to eat them with some sort of sweet/spicy chutney but we just used the great American condiment... ketchup!!

OK, until next time, my friends!