French Canadian Meat Pie
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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.
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.