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“Beatrice Ojakangas”
1hr 20mins

Ingredients Nutrition


  1. In a large skillet, cook the ground meats, onion, garlic, cloves, parsley, celery, salt, and pepper, stirring, until the meat is cooked, about 20 minutes.
  2. Taste and adjust seasoning.
  3. Add in the cracker crumbs and cool slightly; discard the cloves.
  4. Preheat oven to 450°; divide the pastry into two parts.
  5. Roll out one half and fit into a 10-inch pie pan.
  6. Spoon the meat mixture into the crust.
  7. Roll out the remaining pastry and place over the filling, trim and seal edges.
  8. Brush the top of the pastry with milk (optional—roll out the pastry scraps and cut into shapes; place them on top of the pie and brush again with milk).
  9. Slash the top to make vents; bake for 15 minutes, then decrease heat to 350° and bake until the crust is golden, 15-20 minutes.
  10. Cut into wedges and serve hot or at room temperature.

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