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Preparation time
45 minutes
Total time:
1 hour 25 minutes
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Ingredients
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60 mL (¼ cup) olive oil
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1 garlic clove, chopped
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1 onion, chopped
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1 zucchini, chopped
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225 g (½ lb.) ground pork
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225 g (½ lb.) ground veal
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To taste, salt and pepper
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60 mL (¼ cup) tomato paste
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250 mL (1 cup) chicken broth
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1 pinch of nutmeg
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15 mL (1 tbsp.) brown sugar
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250 mL (1 cup) grated Fontina cheese
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1 ball commercial pastry dough, about 500 g (1 lb.)
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Directions
- Preheat oven to 180°C (350°F).
- Heat olive oil in a skillet and sauté the garlic, onion, and zucchini for a few minutes.
- Add the ground pork and veal and season. Fry the meat for a few minutes to give it colour, but don ’t cook it completely.
- Add tomato paste, chicken broth, nutmeg, and brown sugar.
- Cover and simmer for 10 minutes. Finish cooking uncovered for 10 more minutes to reduce cooking juices.
- Set aside and cool to room temperature.
- Roll out the dough and place it in a pie pan, and then add half the meat mixture. Sprinkle with half the Fontina cheese. Repeat the steps to create a second layer of meat and cheese.
- Roll out remaining dough into a circle a little bigger than the pie pan. Place it over the filling and seal the edges well.
- Make some incisions in the dough to allow steam to escape.
- Bake for 35 to 40 minutes
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