PASTRY:
12 T unsalted butter, chilled and 3 c all-purpose flour
cut into ¼-inch bits 2 T sugar
4 T lard, chilled and cut into ½ tsp salt
¼-inch bits 6 to 8 T ice water
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In a large chilled bowl, combine the butter, lard, flour, sugar and salt.
With your fingertips rub the flour and fat together until they look like
flakes of coarse meal. Do not let the mixture become oily.Pour 6 tablespoons of ice water over the mixture all at once, toss together lightly and gather the dough into a ball. If it crumbles, add up to 2 tablespoons more ice water by drops until the particles adhere.
Dust the pastry dough with a little flour and wrap it in wax paper. Refrigerate for at least 1 hour before using.
Spread 1 tablespoon of softened butter over the bottom and sides of a 9-inch pie tin. Divide the dough in half.
On a lightly floured surface, roll half of the dough into a circle about 1/8 inch thick and 13 to 14 inches in diameter. Drape the dough over the rolling pin, lift it up and unroll it slackly over the buttered pie tin. Gently press the dough into the bottom and sides of the tin, being careful not to stretch it. With a pair of scissors, cut off the excess dough from the edges leaving a 1-inch overhang all around the outside rim. Refrigerate the pastry shell and the remaining half of unrolled pastry while you prepare the pork and tomato filling.
FILLING:
2 T butter ¼ c boiling water
2 c finely chopped onions ½ tsp ground allspice
1 tsp finely chopped garlic 1½ tsp salt
3 medium-sized firm ripe tomatoes, Freshly ground black pepper
peeled, seeded and finely chopped, ¼ c finely chopped fresh parsley
or substitute 1 c canned tomatoes, 1 egg, beaten with 2 T of light
chopped and drained cream
1½ pounds lean ground pork
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In a heavy 10- to 12-inch skillet, melt the butter over moderate heat.
Add the onions and garlic and, stirring frequently, cook for about 5
minutes until they are soft and translucent but not brown. Stir in the
tomatoes and cook for 1 or 2 minutes.Add the pork and, mashing it frequently with the back of a fork to break up any lumps, cook until no trace of pink remains. Stir in the water, allspice, salt and a few grindings of pepper, reduce the heat to its lowest setting, and simmer partially covered for 30 minutes. When finished, the pork mixture should be almost dry. If it is not, raise the heat to moderate and stir until any excess liquid evaporates. With a rubber spatula, scrape the contents of the skilet into a bowl. Mix in the parsley, taste for seasoning and let the mixture cool to room temperature.
Preheat the oven to 450°. Spoon the pork mixture into the pastry-lined tin, spreading it evenly and smoothing the top with a spatula. On a lightly floured surface roll the remaining half of the dough out into a rough circle about 12 inches in diameter and 1/8 inch thick. With a pastry brush dipped in cold water, lightly moisten the outside edge of the pastry shell. Drape the dough over the rolling pin, lift it up and unroll it over the pie. Trim off the excess pastry from around the rim with scissors or a sharp knife, then crimp the top and bottom pastry together firmly with your fingers or press them with the tines of a fork.
Cut a 1-inch-round hole in the top crust to allow the steam to escape as the pie bakes. With a pastry brush, coat the top of the pie lightly but evenly with some of the egg-and-cream mixture. Bake in the middle of the oven for 10 minutes. Brush the pie with more of the egg-and-cream mixture and reduce the heat to 350°. Bake the pie for 40 minutes longer or until it is golden brown, brushing the top with the egg-and-cream mixture once or twice more. Serve at once directly from the pie tin. Serves 6 to 8.
