2 tablespoons butter
2 tablespoons olive oil
1 cup finely chopped onions
3 cloves garlic, finely minced
3 sage leaves, finely minced
3 tablespoons fresh parsley, minced
1/4 teaspoon allspice
2 pounds lean ground pork
2 pounds ground veal
salt and pepper, to taste
2 1/2 cups cooked chicken, diced
1 egg yolk, beaten
milk or cream
2 Pillsbury pie crusts

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