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French Canadian Meat Pie Recipe

French Canadian Meat Pie Recipe photo by Taste of Home

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I’m a seventh-generation French Canadian, and my ancestors started the tradition of serving this meat pie on Christmas Eve. One year I didn’t make it, and my daughter and I felt something was missing. The savory pie goes well with salad and fresh rolls for a lighter meal, and it’s good served in small portions with turkey and all the trimmings, too.

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French Canadian Meat Pie Recipe

Prep: 40 min. + cooling Bake: 45 min.

Yield: 6-8 Servings

40 45 85

Ingredients

1-1/4 pounds ground pork
1/2 pound ground beef
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With Johnsonville Italian Sausage.
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1/4 pound ground veal
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With Johnsonville Italian Sausage.
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1 cup grated peeled potatoes
1/2 cup grated onion
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried savory
1/4 teaspoon rubbed sage
1/8 teaspoon ground cloves
1/4 cup plus 2 tablespoons water, divided
1/4 cup dry bread crumbs
1 egg
Pastry for double-crust pie (9 inches)

Directions

In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently.
Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture.
Preheat oven to 400°. Line a 9-in. pie plate with bottom pastry; trim even with edge. Fill with meat mixture. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil.
Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown. Yield: 6-8 servings.

Originally published as French Canadian Meat Pie in Country December/January 2007, p49

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for French Canadian Meat Pie

French Canadian Meat Pie

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Reviewed on Nov. 23, 2012 by Creativeinmilton

My girlfriend and I used to make about 20 or so meat pies when our kids were young and we had lots of energy and motivation. This year my grown children wanted to know why I don't make the pies any more. I have lost the old recipe and found this on on the taste of home website. It seemed to be the closest one to the old one I used to make. The pie came out tasting almost exactly like the ones we used to make! I added a pinch more salt and a little allspice to the recipe, also a teaspoon of poultry seasoning along with the sage that this recipe called for. I have saved this recipe and will continue the old tradition of meat pies for Thanksgiving and New Years Eve.

Reviewed on Jan. 02, 2012 by shellhigg

I thought this was very tasty. However my husband didn't care for it at all. It was a little dry, I think I might try puting some broth of some kind in it next time.

Reviewed on Nov. 09, 2011 by myrna salmon

Going to make this over the holiday! Savory is a herb. you'll find is in McCormick spice section or substitute it with dried thyme. Although thyme is stronger in flavor.

Reviewed on Feb. 16, 2010 by Margaret Mary Jannace

Simply delicious. Only ingredient I couldn't find is dried savory. Could someone please help me and explain to me what this seasoning is and where I buy it! Thanks.

Reviewed on Sep. 24, 2009 by Ginnysue Welch

This would also make a great "fried" pie for individual servings. Very similar to Nachitoches meat pies served in Nachitoches, La.

Reviewed on Aug. 27, 2009 by maryHodges

Couldn't find "savory"(wasn't even sure what I was looking for), so I omitted it. Used store-bought dough for the crust. Was skeptical at first about how this was going to work out, but came out beautifully the first time! Delicious and different!