Traditional French Canadian Meat Pie. Serve with Baked beans and Pickled beets. Serves 6.
2 Large potatoes, peeled 2
1 lb. Ground pork 450 g
1/2 cup Finely chopped onion 125 mL
1/2 cup Beef broth 125 mL
1 Clove garlic, minced 1
1 Bay leaf 1
1/2 tsp. Salt 2 mL
1/4 tsp Pepper 1 mL
1/4 tsp Allspice 1 mL
1/8 tsp Ground cloves .5 mL
Pastry for double-crust 9 inch [23 cm] pie

  • Cut up potatoes; cook in boiling salted water about 20 minutes or until tender. Drain and mash. In a Dutch oven brown pork; drain off fat. Stir in onion, beef broth, garlic, bay leaf, salt, allspice, pepper, and cloves. Cover; simmer for 20 minutes, stirring often. Discard bay leaf. Stir in mashed potatoes; cool.

  • Prepare pastry. Line pie plate. Trim even with rim. Fill with meat mixture. For top crust, roll out remaining dough; cut slits. Place atop filling; trim to 1/2 inch [1 cm] beyond rim. Seal; flute edge. Bake in a 400°F [200°C] oven about 30 minutes or till done. Let stand for 20 minutes.

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