Country-Style Meat Pie - Ben

"Meat pie, meat pie, If I don't get some, I think I'm gonna die."
Ingredients

Pastry shells – rolled or folded in freezer section
2 pounds ground pork/veal/sirloin any combination
black pepper
1/2 cup finely chopped onion
2 cloves garlic, chopped
1/2 tsp ground allspice
1/4 tsp ground cumin
1/4 tsp ground thyme
1/2 cup dry white wine
3 Tbsp cognac
butter
1 Tbsp white wine vinegar
2 Tbsp minced fresh parsley
flour
1 egg, beaten

Directions

1. Combine the pork/veal/beef, onion, garlic, black pepper, allspice, cumin, thyme, wine and cognac in a large skillet. Cook, uncovered, over medium heat for about 30 minutes, stirring often to break up and mix ingredients.

2. Season to taste with salt, add 1½ Tbsp of butter and vinegar and stir until butter melts. Add parsley. Sprinkle with 1½ Tbsp flour and mix well.

3. The mixture should be moist but not soupy and any liquid in pan should have consistency of cream. Add more flour if too thin.

4. Preheat oven to 425˚ F.

5. Line pie pan with one pastry sheet. Spoon in meat mixture. Dot with butter. Cover pie with remaining pasty sheet and crimp the edges to seal. Brush top with beaten egg and cut several slits to allow steam to escape. (I like to make a decorative branch with little grape clusters, etc. on the top with the extra pastry I trimmed off the sides before Ben grabs it and eats it.)

6. Bake for 10 minutes. Reduce heat to 375º F and bake 45-50 minutes until pastry is golden. Cool slightly.

I like to serve with cornichons, pickled cauliflower, etc.