Meat pie. Browse & Discover Thousands of Cooking Food & Wine Book Titles, for Less. 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.
Beef, pork, and potato are all nicely spiced and baked into a pie.
It's yummy and pretty easy to make too!
Best served fresh, but you can also make ahead and freeze or refrigerate.
You can cook Meat pie using 13 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Meat pie
- Prepare 6 cups of flour.
- You need 250 g of butter.
- Prepare 1 tsp of baking powder.
- It's 1 of egg.
- It's 1/2 tsp of sugar.
- It's 1/2 cup of or enough cold water.
- Prepare 1/2 of kilo minced meat.
- Prepare 2 of papper.
- Prepare 4 of medium onions.
- You need 3 cubes of maggi.
- It's 1/2-1 tsp of curry.
- It's of Oil.
- You need of Carrots.
When pork is cooked remove fat from pan. 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.
Meat pie instructions
- Prepare the filling by steaming the minced meat with onion,paper,and seasonings.
- Mix the dough with flour egg butter salt sugar and chilled water.
- Roll the dough and add the filling and cut the shape with meat pie cut or you can give it any shape of choice..
- Deep fry until golden brown or glaze the upper parts with milk and egg and bake for 20 min.
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.
