Favorite French Canadian Meat Pie
TOTAL TIME: Prep: 40 min. + cooling Bake: 45 min.
YIELD: 8 servings.
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.
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
-
Dough for double-crust pie
Directions
-
1.
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.
-
2.
Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture.
-
3.
Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil.
-
4.
Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.
Nutrition Facts
1 piece: 501 calories, 29g fat (12g saturated fat), 110mg cholesterol, 737mg sodium, 34g carbohydrate (3g sugars, 1g fiber), 24g protein.
© 2024 RDA Enthusiast Brands, LLC