1 ½ lbs (680g) ground beef and pork blend (or all beef)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 cup beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme, or 1 tablespoon fresh
½ teaspoon ground allspice
½ teaspoon ground cloves (the secret, old-world touch)
½ cup fine, dry breadcrumbs or crushed saltines
Salt and freshly ground black pepper to taste
1 tablespoon Worcestershire sauce
For the Pie:
1 package (14.1 oz) puff pastry, thawed, or a double-crust pie pastry
1 egg, beaten with 1 tablespoon water (for egg wash)
For Serving (The Jackie Touch):
A simple, crisp green salad with a sharp vinaigrette
Buttered green beans or glazed carrots
The Method: Building Layers of Flavor
This pie is about developing deep, savory notes in the filling.
Step 1: Create the Rich Filling.
In a large skillet over medium heat, cook the ground meat and onion, breaking up the meat, until no pink remains. Drain any excess fat. Stir in the garlic and cook for one minute until fragrant.
Add the beef broth, tomato paste, thyme, allspice, cloves, Worcestershire sauce, salt, and pepper. Stir well to combine. Simmer for 15-20 minutes, until the liquid is mostly absorbed.
Remove from heat and stir in the breadcrumbs. This absorbs remaining moisture and helps bind the filling. Let cool completely. (This is crucial to prevent a soggy bottom crust.)
Step 2: Assemble with Care.
Preheat your oven to 400°F (200°C).
If using puff pastry: Roll one sheet to fit a 9-inch pie dish. If using pie pastry: fit one crust into the dish. Add the cooled filling, pressing it gently into an even layer.
Cover with the second sheet of pastry. Trim and crimp the edges to seal. Cut a few small slits in the top to vent steam. Brush the entire top generously with the egg wash for a glossy, golden finish.
Step 3: Bake to Golden-Brown Perfection.
Place the pie on a baking sheet (to catch any drips) and bake for 30-40 minutes, until the crust is deeply golden and flaky.
Let the pie rest for 15 minutes before slicing. This allows the filling to set for clean slices.
Notes on Elegance & History
The Spices (Allspice & Clove): These are the hallmark of a traditional French-Canadian Tourtière, a pie likely enjoyed by the Kennedys in Hyannis Port and refined for White House kitchens. They provide a warm, complex depth that is unforgettable.
The Choice of Pastry: While a standard pie crust is authentic, using puff pastry aligns with Jackie's sophisticated, Franco-American tastes, giving the dish an extra layer of elegant, buttery flakiness.
A Complete, Balanced Meal: Jackie was known for balanced presentation. Serving this rich pie with a bright, acidic salad cuts the richness and completes the plate—a lesson in thoughtful menu planning.
Serving Your Presidential Pie
Serve as the centerpiece of a cozy dinner. The ambiance should be warm, the lighting soft, and the conversation lively—a reflection of the Kennedy style of informal hospitality.
A Final Thought
This recipe is more than ingredients and steps. It’s a taste of a private moment in a very public life—a reminder that even those who dine with kings and presidents often find the greatest comfort in the simple, hearty flavors of home, shared with family.
