Ingredients
4 celery ribs4 medium carrots2 large onions2 garlic cloves, peeled4 pounds ground pork2 pounds ground veal2 pounds bulk pork sausage1 can (14-1/2 ounces) chicken broth1/2 cup minced fresh parsley1 tablespoon salt1 teaspoon pepper1 teaspoon dried basil1 teaspoon dried rosemary, crushed1 teaspoon cayenne pepper1 teaspoon ground mace1 teaspoon ground cloves1 cup dry bread crumbsDough for 4 double-crust pies
Preparation
Coarsely chop celery, carrots and onions; place in a food processor with garlic. Cover and process until finely chopped; set aside.
In a stockpot or two Dutch ovens, cook vegetables, pork, veal and sausage until meat is no longer pink; drain. Stir in broth, parsley and seasonings. Cover and cook over low heat 20 minutes. Stir in bread crumbs.
Preheat oven to 400°. On a lightly floured surface, roll?half of dough into four 1/8-in.-thick?circles;?transfer to four 9-in. pie plates.?Trim?even with rims.??Add?about 4 cups filling to each crust.??Roll remaining dough into four 1/8-in.-thick circles. Place over filling. Trim, seal and flute edges. Cut slits in tops.?
Cover edges of pies loosely with foil. Bake 25 minutes. Reduce oven setting to 350°. Remove foil and bake pies until crusts are golden brown, 15-20 minutes longer.
