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Favorite French Canadian Meat Pie

 Favorite French Canadian Meat Pie
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.
8 ServingsPrep: 40 min. + cooling Bake: 45 min.


  • 1-1/4 pounds ground pork
  • 1/2 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1/4 pound ground veal
    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)


  • 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.

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Favorite French Canadian Meat Pie (continued)

Directions (continued)

  • 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: 8 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.