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8 Serves
96 Mins
Preheat your oven to 200°C and prepare your pie dish by lining it with the bottom pie crust.
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ItalianVitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
33 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
257 mg / 1,250 mgPotassium
439 mg / 4,700 mgSodium
178 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
1 g / 28 gSugar
6 g / 50 gSaturated Fat
9 g / 20 gCholesterol
88 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
In a large skillet, heat the cooking oil over medium heat. Add the finely diced onion and minced garlic, sautéing until softened.
Add the ground pork and ground beef to the skillet. Cook until browned, then stir in the salt, black pepper, ground cloves, and cinnamon.
Pour the meat mixture into the prepared pie dish and cover with the top pie crust, crimping the edges to seal. Cut small slits in the top to allow steam to escape.
Bake in the preheated oven until the crust is golden brown and the filling is cooked through, approximately 50 to 55 minutes.
8
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Uruguayan