0 Ratings
Courtesy of 1st place traditional meat pie 2024 winner Krystal Horudko-Bingham
- 30 Servings +
2 cup Unsalted, cultured butter cubes
4 cup All-purpose flour
2 tsp Sugar
2 tsp Salt
1 cup Full-fat sour cream
15 Chicken thighs
6 lb Pork roast
0.5 cup Summer Savoury (divided into two portions)
1 cup Breadcrumbs
2 cup Mashed Potatoes
Salt & Pepper to Taste
1 Beaten Egg
Sour Cream Pastry
Cut butter into flour, sugar and salt. Mix in sour cream until combined. Place into a sealable plastic bag and refrigerate overnight.
Filling
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.
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.
Heat oven to 350F.
Roll out dough into 6" circles. Place a spoonful of filling on half and fold over dough. Pinching to seal.
Place at least 1-2" apart on a cookie sheet lined with parchment paper. Brush with beaten egg.
Bake for 25-30 minutes or until the bottom is golden brown.
Let cool on a wire rack.
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