Meat pie. I got the recipe from my husband's mother. She is French so I believe this is a French Meat Pie. Beef, pork, and potato are all nicely spiced and baked into a 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.
When pork is cooked remove fat from pan.
You can cook Meat pie using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients of Meat pie
- You need of Flour.
- You need of Margarine.
- You need of Salt.
- It's of Mixed spices.
- You need of Minced meat.
- It's of Onions and pepper.
- It's of Water.
- You need of Baking powder.
- You need of Egg.
- 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
- Get a frying pan and put little amount of oil and add onions, pepper and minced meat, add the spices and fry it lightly.
- Mix flour and margarine until softened, add salt baking powder and water, mix and make it a dough of meat pie.
- Roll the dough and cut it to a meat pie shape, add the meat sauce and stick the edge with egg.
- Preheat the oven and arrange the meat pie in the oven tray,.
- Bake it, and enjoy a yummy snack with family and friends 😋.
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.
