1 hour 15 minutes*
- Preheat oven to 425°F. In a 4-quart Dutch oven cook beef, onion, celery and garlic until beef is browned; drain fat. Stir in sage, mace and cloves. Meanwhile, in a small bowl stir together beef broth, cornstarch and 1/4 cup water. Add to beef mixture. Cook and stir until thickened and bubbly. Keep covered; set aside.
- For dough, in a medium bowl stir together flour and salt. Stir in mayonnaise until combined. Add 3 tablespoons cold water; stir until moistened. Knead gently into a ball; divide in half.
- On a lightly floured surface roll half of the dough into an 11-inch square. Transfer to a 9x9-inch baking pan, pressing up sides of pan as necessary. Spoon meat mixture into prepared pan.
- Roll out remaining dough into a 10-inch square. Place over meat mixture in pan, tucking any excess dough down sides of pan. Cut slits in top layer of dough. Brush with mixture of egg yolk and 1 tablespoon water. Bake, uncovered, 30 minutes or until dough is golden and filling is bubbly. Let stand 15 minutes before serving.
View all nutritional information
Calories 390, Calories Fat 145, Total Fat 16g, Saturated Fat 5g, Cholesterol 104mg, Sodium 577mg, Carbohydrate 30g, Protein 28g
|Calories (fat) extra||37|
|Total Fat (extra)||25|
|Saturated Fat (extra)||25|
|Vitamin A (extra)||2|
|Vitamin C (extra)||3|