Courtesy of 1st place traditional meat pie 2024 winner Krystal Horudko-Bingham<\/p>\n","protected":false},"author":163,"featured_media":7521,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":true,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","ratings":[],"pei_featured":[],"mussel_link":"","oyster_link":"","lobster_link":"","potato_link":"","beef_link":"","pei_custom_input":null,"pei_custom_link":null},"recipe_category":[5],"recipe_tag":[59,56,34],"class_list":["post-7532","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-entree","recipe_tag-entree","recipe_tag-pei-potatoes","recipe_tag-prince-edward-island"],"acf":{"total_time":{"days":1,"hours":"","minutes":""},"servings":{"serving_size":30,"serving_range":false},"ingredients_type":"Advanced","ingredients":null,"ingredients_advanced_wrap":[{"subheadline":"Sour Cream Pastry","ingredients_advanced":[{"quantity":2,"measurement":"cup","ingredient":"Unsalted, cultured butter cubes"},{"quantity":4,"measurement":"cup","ingredient":"All-purpose flour"},{"quantity":2,"measurement":"tsp","ingredient":"Sugar"},{"quantity":2,"measurement":"tsp","ingredient":"Salt"},{"quantity":1,"measurement":"cup","ingredient":"Full-fat sour cream"}]},{"subheadline":"Filling","ingredients_advanced":[{"quantity":15,"measurement":"","ingredient":"Chicken thighs"},{"quantity":6,"measurement":"lb","ingredient":"Pork roast"},{"quantity":0.5,"measurement":"cup","ingredient":"Summer Savoury (divided into two portions)"},{"quantity":1,"measurement":"cup","ingredient":"Breadcrumbs"},{"quantity":2,"measurement":"cup","ingredient":"Mashed Potatoes"},{"quantity":"","measurement":"","ingredient":"Salt & Pepper to Taste"},{"quantity":1,"measurement":"","ingredient":"Beaten Egg"}]}],"directions":[{"step":"Sour Cream Pastry"},{"step":"Cut butter into flour, sugar and salt. Mix in sour cream until combined. Place into a sealable plastic bag and refrigerate overnight."},{"step":"Filling"},{"step":"Season chicken and pork with salt and pepper. Fry in hot oil until browned. Set into slow cooker and sprinkle on 1\/4 cup summer savoury. Add a generous amount of water. Cover, set temperature to low and cook 12-18 hours."},{"step":"Remove meat from broth and let cool slightly before removing all bones, skin and excess fat from the meat and place into a large bowl. Add breadcrumbs, potatoes, 1\/4 cup summer savoury and a ladle full of broth. Mix lightly as possible. Season with salt and pepper to taste."},{"step":"Heat oven to 350F."},{"step":"Roll out dough into 6\" circles. Place a spoonful of filling on half and fold over dough. Pinching to seal."},{"step":"Place at least 1-2\" apart on a cookie sheet lined with parchment paper. Brush with beaten egg. "},{"step":"Bake for 25-30 minutes or until the bottom is golden brown."},{"step":"Let cool on a wire rack."}],"chefs_tip":"","calories":"","nutritional_info":"","link":"","gallery":""},"yoast_head":"\n