Meat Pie (Anne) - Baklava Style

By Peggie

Ingredients

• 3 tbsp – olive oil
• 1 onion – finely chopped
• 2 lbs – ground pork
• 1 cup – chopped pistachios (+ some to decorate at the end)
• “tourtière” spices (1 tsp celery salt, 1/2 tsp ground pepper, 1/2 tsp savory, 1/2 tsp each of cinnamon, ground ginger, thyme and ground clove, 1/4 tsp dry mustard and sauge)
• Salt and pepper to taste
• 1/2 cup – maple syrup
• 1/2 cup – chicken broth
• 1/2 cup – butter
• 8 sheets – phyllo pastry

Preparation

Step 1

In a pot, heat oil and brown onion and pork; about 5 minutes. Add pistachios, spices, salt and pepper. Cook another 2 minutes then set aside to cool.
Preheat oven to 350oF.
In a pot, bring syrup and broth to a boil. Remove from heat and set aside.
Spread one sheet of phyllo on working surface. Baste with melted butter then add another sheet of phylo. Repeat until all phylo is used. Cut phyllo block in two equal-size rectangles.
Roll one phyllo block onto rolling pin and spread it on the bottom of a 11” x 17” rectangle dish. Spread meat mixture onto phyllo pastry. Cover with other phyllo block. Baste with butter and cut into serving-size pieces. Bake for 45 minutes.
Allow baklava to cool a few minutes then cover with maple syrup / chicken broth mixture. Decorate with remaining pistachios.
Serve with green salad.