Recipe: Appetizing Meat pie

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 13 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Meat pie

1. Prepare of Butter½.
2. Prepare of Flour half mudu.
3. It's Pinch of Salt.
4. It's of Water 1 tea cup.
5. Prepare of Egg one egg for brushing the surface.
6. You need of Filling.
7. You need 3 of Potato.
8. Prepare 5 of Meat.
9. It's 2 of Maggi.
10. It's pinch of Salt.
11. You need 3 of Pepper.
12. You need of Onions two.
13. It's of Oil.

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

1. Mix your flour salt and butter together then add water and mix to form a dough.
2. Boil your meat and potatoes and put aside.
3. In a pan add oil onions pepper and mix.
4. Then add your boiled meat and potatoes with little flour.
5. Then in another bowl add little water and flour the mix and add to the pan.
6. Roll your dough front and back then put in the meat pie cutter and cutter.
7. Brush the tray with little butter and add the dough then brush it with egg.

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.