Three-Meat Pie

Crust:
2 cups semola flour
1/2 tsp. salt
1/2 tsp. dried rosemary
1/2 tsp. dried dill weed
3/4 cup butter
1/2 cup cold water

Filling:
1/2 pound ground pork
1/3 pound ground chicken
1/3 pound ground lamb
1 cup chopped onion
1 1/2 cup grated turnip
1/2 tsp. crushed garlic
1/2 tsp. salt
1/4 tsp. celery seed
1/4 tsp. ground clove
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg

For the crust: Stir together the semola flour, salt, rosemary, and dill weed. Cut the butter into small chunks, then cut it into the flour mixture until the mixture becomes a crumbly paste. Drizzle and stir in the water. Press it together to form a dough, then divide into 2 balls. Press each ball into a thick disk, wrap them in plastic wrap, and put in the fridge to chill.

Combine all the filling ingredients in a large pot over medium-high heat. Cook, stirring occasionally, until the meat is cooked, then remove from heat.

Bring out the crust dough. Lay out a large sheet of plastic wrap, put one unwrapped disk of dough on it, then cover with another sheet of plastic wrap. Roll out the dough to a thin, large circle, about 15" in diameter. Remove the top layer of plastic wrap, and turn the sheet of dough in to a 9" pie tin. Press the dough down into the corners.

Roll out the second disk of dough in the same manner, but keep it sandwiched between the plastic wrap. Put them back in the fridge to chill.

 Preheat oven to 400 F.

When the filling has cooled enough to handle, bring out the pie crust and spoon the filling inside. Use a slotted spoon to avoid putting the cooking liquid into the pie. Place the second sheet of dough on top. Trim around the sides of the tin, press the top and bottom crusts together around the edges. Cut slashes in the top crust. Use any leftover dough to make small decorations.

Bake for 45 minutes, until the crust is golden brown.