In a skillet, add oil and melt butter. sauté onions until edges are lightly browned, then add garlic and parsley, sauté 1 minute. Set aside.
Combine pork, veal, and onion mixture in a bowl. Mix in herbs and seasonings thoroughly (allspice, sage, salt and pepper).
Line a deep casserole with one of the pie crusts. Add a layer of the ground meat, then a layer of chicken. Place second crust over top, cutting a few slits so that steam can escape. Trim and crimp edges of pie pastry - scraps can be re-rolled to form holly leaves and berries for center of pie, if desired.
Brush the top of the pie 1 egg beaten with 1 tablespoon of milk or cream if a shiny crust is desired.
Bake at 450°F for 15 minutes or until crust is lightly browned; reduce heat to 350°F and bake for another 75 minutes.
May be served hot or cold.
Variation: Biscuit dough may be used instead of pie crust to line and top the casserole dish.
About 6 servings.
Submitted by: CM
