Name: Chine pie
Yield: 6 servings
Cuisine: Bake
Ingredients: 2.00 kg chine chopped; salt; freshly ground black pepper; 3.00 cloves whole; 40.00 ml vinegar grape; 15.00 ml sago soaked; 240.00 g flour cake; 5.00 ml Baking powder; 1.00 ml salt; 80.00 ml butter; water cold

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Ingredients (11)

MEAT

2.00 kg	chine — chopped
	salt
	freshly ground black pepper
3.00	cloves — whole
40.00 ml	vinegar — grape
15.00 ml	sago — soaked

PASTRY

240.00 g	flour — cake
5.00 ml	Baking powder
1.00 ml	salt
80.00 ml	butter
	water — cold

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Method:

Preheat the oven to 200 ºC (400 ºF). Season the meat to taste with salt, pepper, and cloves and boil until the meat falls off the bone. Add the vinegar and sago and simmer until heated through. Spoon meat into an ovenproof dish (do not remove the bones). Sift the dry ingredients together and rub in the butter until well mixed. Add just enough water to form a stiff dough. Roll the pastry out into a 3 mm thick round. Place pastry over the meat and trim the edge along rim of dish. Decorate with the remaining pastry. Bake for about 40 minutes or until the crust is golden brown and baked through. Serve with quince preserve.
Serves 6.