July 04, 2016


Minced lean pork - 500gms
Ground veal - 500 gms
Onions - 2 (chopped)
Garlic clove - 1 (minced)
Salt and pepper to taste
Celery salt - 1/2 tsp
Savory - 1 tsp
Ground cloves -1/3 tsp
Water - 250 ml
Fine, soft bread crumbs - 125-250 gms


  • In a large saucepan, combine all the ingredients except bread crumbs and pastry, and bring mixture to the boiling point.
  • Cook uncovered on low heat with frequent stirring for 30 min to break up the meat.
  • Add the lesser quantity of crumbs and if after 10 minutes most of the liquid fat has been absorbed, add no more. If necessary, add more crumbs in a similar manner; cool.
  • Fill 2 large or 8 individual pastry lined pie pans with meat mixture; add top layer of pastry, cut to let the steam escape, and seal edges.
  • Bake until the top is a golden brown, about 30-40 min at 200 C.

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