Taldish Meat Pie
1 1/2 sticks of butter
2 cups whole wheat flour
1/4 - 1/2 cup cold water
1lb. beef, cubed
1/2 lb. pork cubed
2 large eggs
1 cup hearty red wine
1/2 cup beef broth
2 healthy cup of the following fruits and nuts
walnuts, chopped, raisins, currants, dates (minced)

Begin by placing the meat in a bowl and covering with red wine. Let this marinate for at least 45 minutes. Best to let it marinate overnight in a refrigerator.
Next, make pie shell. Cut the flour into the hard butter until the butter is roughly the size of peas. Add 1/4 cup water and mix by hand, aqueezing until it is well mixed and forms a nice soft dough. Add more water if necessary but be careful not to add too much. Flatten the dough by hand and folf in half. Flatten again and fold. Repeat the flattening and folding about ten times. Form the dough into a ball. Cover and let rest for ten minutes. Take 2/3 of the dough and flatten on a floured work surface. Roll out until quite thin and able to fill a 9 inch pie pan. Place pie weights in shell and bake at 450º for about 10 minutes. Removefrom oven and set aside to cool.
Save the marinade. Brown the meat in a hot pan. Place the meat in a bowl and set aside. In a large bowl, mix all the fruit, nuts, and spices. Add a cup of the marinade and then the meat. In a seperate bowl, beat the eggs and stir into the meat and fruit mixture. Dump the lot into the baked pie shell. It should be quite juicy. The meat and fruit should stand just above the rim of the pie pan and the liquid should be settled just below. Add beef broth or pour off liquid to satisfy the above description.
Roll out the remaining 1/3 of dough and place on top of the pie. Cut some vent holes and bake at 350º for about 40 minutes or until set. Remove from oven and serve while hot.