Colorful Beef Stir-Fry

“This recipe might be similar to a beef stir-fry you’ve had before, but I really like the easy sesame-ginger... View this recipe »


 

Something about Summer Savory

Summer savory is an herb used to season soups, vegetables, fish, eggs, lentils and German dishes. Its leaves can... Read more »


Cheese Pastry

I add 1 cup finely shredded cheddar cheese to my pastry after cutting in the butter. My kids love the wonderful... Read more »

French Canadian Meat Pie

Country - try a FREE ISSUE today!

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.

SERVINGS: 6-8

CATEGORY: Main Dish

METHOD: Baked

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

Ingredients:

  • 1-1/4 pounds ground pork
  • 1/2 pound ground beef
  • 1/4 pound ground veal
  • 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.
    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 at 400° for 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes longer or until crust is golden brown and filling is heated through. Yield: 6-8 servings.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.