Meat pie. 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. I got the recipe from my husband's mother.
It's yummy and pretty easy to make too!
Best served fresh, but you can also make ahead and freeze or refrigerate.
When pork is cooked remove fat from pan.
You can have Meat pie using 12 ingredients and 4 steps. Here is how you cook that.
Ingredients of Meat pie
- You need 2 cups of flour.
- Prepare 2 tbs of butter.
- You need 1 tbs of baking powder.
- Prepare 1 tbs of sugar.
- Prepare pinch of salt.
- Prepare of maggi.
- It's of carrot.
- You need of potatoes.
- Prepare of meat.
- Prepare of oil,curry,.
- It's 1 tbs of flour.
- You need 2 of egg.
The pie came out tasting almost exactly like the ones we used to make! 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. The star of any meat pie recipe is obviously the meat, and we're making this Cajun classic recipe with ground beef, as per tradition.
Meat pie instructions
- Put oil in a pan,add papper,onion stir it well,put ur seasonings,carrot, potatoes and allow it to be soft, for pilling..
- In a bowl add your all dry ingredients and mix it well..
- Add egg and butter mix it together add water and knead it very well, allow it for some minutes..
- After some minutes bring it out for final kneading put your pilling inside,and fried or baked.enjoy.
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. On a floured surface roll out one of the dough balls to fit into a sprayed pie dish. Pour the meat filling inside the dough. Roll out the other dough ball, and place on top of the meat, fluting the.
