Meat pie. Check Out Top Brands On eBay. I got the recipe from my husband's mother. She is French so I believe this is a French Meat Pie.
Best served fresh, but you can also make ahead and freeze or refrigerate.
This French Canadian meat pie is hearty, satisfying, and easy to make so it's a great choice for a holiday main course.
Visually impressive, relatively affordable, and best served at room temperature, so a tourtiere doesn't require any kind of precise timing.
You can have Meat pie using 13 ingredients and 4 steps. Here is how you cook that.
Ingredients of Meat pie
- You need 2 cups of flour.
- It's 50 of grm butter.
- You need 1 tsp of salt.
- Prepare 1 tsp of baking powder.
- You need 1/2 tsp of yeast.
- Prepare of Filling.
- It's of Irish potato.
- You need of Onion.
- Prepare of Scotch bunnet.
- You need of Meat.
- It's of Cabbage.
- It's of Seasoning.
- It's of Corn starch.
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. Meat Filling: Heat the oil in a large pot. When pork is cooked remove fat from pan.
Meat pie instructions
- In a bowl add flour and all the remaining ingredients, add water to form a dough, close it and allow it to rest.
- For the filling. Put a pan on a medium fire, add oil, the minced meat, chopped onions and fry, add water, chopped Irish, scotch bunnet, seasoning and cook, when almost done, add the corn starch.
- Bring out the dough use a roller to flatten it, and cut into a circle shape add the filling and wrap it according to your desire shape,.
- Add oil in a pan and fry on a medium fire until brown.
Some time ago, when I was working at a newspaper, a co-worker happened to bring a meat pie for lunch. The aroma was familiar to me, and I asked for a taste. To my amazement, it was the same pie my grandmother used to serve when I was a youngster! I copied the meat pie recipe, and I have been enjoying it ever since. —Rita Winterberger, Huson, Montana Cook until the meat is no longer pink, then add remaining ingredients mixing well. Allow flavors to blend for a few minutes, then remove from heat.
