10 Inch French Meat Pie Food

MEAT PIE (TOURTIERE)

Steps:

• Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F (205 degrees C) oven. Peel and mash the potato.
• Place the potato, ground pork, onion, spices and water in a large frying pan and simmer until very thick, for about one hour.
• Meanwhile, prepare your pastry.
• Line a deep-dish pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust.
• Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (175 degrees C). If edges brown too fast, cover with a strip of foil. Serve warm.

FRENCH MEAT PIE

Steps:

• Combine beef, pork, onion and water in a medium saucepan and mix well.
• Cook, covered, over low heat until the ground beef and pork are cooked through, stirring occasionally.
• Boil the potatoesin water to cover in a small saucepan until tender; drain.
• Add to the meat mixture.
• Add the salt, allspice, cloves and pepper and mix well; remove from heat.
• Mash the mixture with a potato masher.
• Roll the pastry into two 11-inch circles on a lightly floured surface.
• Fit 1 pastry into a 9-inch pie plate.
• Fill with the meat mixture.
• Cover with the remaining pastry, fluting the edge and cutting several vents.
• Bake at 450' for 20 minutes or the crust is golden brown.

10-INCH FRENCH MEAT PIE

Steps:

• For the Dough:
• The dough can be made in advance. You will need 1 pound of dough to make this pie. Blend the shortening, flour and cold water together in the bowl of a stand mixer on low speed, using a dough hook. Mix until well blended. Remove the dough from the bowl, wrap in plastic wrap and put it on a sheet pan. The dough can be stored for up to 1 week in the refrigerator, but allow it to come to room temperature before rolling.
• Cut the dough in half and roll out 1 piece of dough to fit into a 10-inch pie plate. Fit the dough circle into the bottom of the pie pan, pushing it snugly against the edges. Roll out the other piece of dough and set aside until ready to use.
• For the Filling:
• Preheat the oven to 350 degrees F.
• Bring a medium pot of salted water to a boil over medium heat. Add the potatoes and blanch until al dente. Drain and set aside to cool.
• In a large skillet over medium heat, add the beef, pork, and the onions. Brown the meat, then discard the grease. Add the potatoes and moisten the mixture with the beef soup base, as needed. Use the instant potato to tighten the mixture, if needed. Season with cinnamon, nutmeg, garlic, black pepper and 1/4 teaspoon salt.
• Pour the filling into the dough-lined pie plate. Level it off and cover with the remaining circle of dough. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess dough using a sharp knife.
• Brush the top of the pie with the egg wash. Make a few slits in the top crust to allow the steam to escape.
• Bake until cooked through and the top of the pie is golden brown, about 45 minutes.
• Remove from the oven and serve.

TOURTIERE (FRENCH CANADIAN MEAT PIE)

Steps:

• Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn't pressing together, drizzle in another teaspoon of water.
• Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
• Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
• Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
• Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
• Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
• Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
• Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
• Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.

TRADITIONAL MEAT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Pie Crust: Mix flour and shortening. Add salt and cold water. Add all the cold water at once and mix delicately. Form a ball and refrigerate for 2 hours.
• Once dough is chilled, flour your worktop. Divide dough in half. Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust.
• Meat Filling: Heat the oil in a large pot. Add the pork and onion and cook over medium-low heat for 45 minutes, stirring often. When pork is cooked remove fat from pan. Add grated potato, salt, pepper, and allspice, to taste. Stir well, and let mixture rest for 20 minutes.
• Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Place the bottom crust in the pie plate and poke several holes in the crust with a fork. Make sure an ample amount of crust spills over the edges of the pie plate. Fill the crust with the meat mixture. Level with a spatula. Wet edges of bottom crust and place top crust over meat mixture. Press top crust onto meat mixture to eliminate any air holes. Beat together the egg and the milk to make an egg wash. Pinch the crust edges together and brush the top crust with the egg wash.
• Bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for 15 minutes or until crust is golden brown.
• Slice and serve hot or cold.

TOURTIER - SIX PIE

Steps:

• In a bowl sift flour with salt. Make a well in the center and add the butter and lard cut into small cubes. Mix lightly with the finger-tips along with the iced water. Form into a smooth dough. Divide into 2 discs, wrap in plastic wrap and refrigerate for 1 hour.
• Place all the meats through a fine mincer. Place the onion into a dry frying pan low heat and add the meat. Allow to fry gently in its own fat. When juices start top form in the bottom of the pan, season with the cinnamon, allspice, salt and pepper. Moisten the meat with water and cook very gently covered for 1 hour. Preheat the oven to 400 degrees. Cook potatoes in water. Drain and mash. Allow to cool. Add the meat mixture to the cold mashed potatoes and combine thoroughly. Season with more salt, to taste, if necessary.
• Roll out 1 disc of dough and place in a 10-inch pie plate. Brush surface with egg white. Prick the base and fill with the meat mixture, packing down lightly and smoothing the surface. Roll out the other disc of dough. Paint the rim with egg white and place the pastry lid on top. Secure the edges by crimping them together. Paint the pie with egg yolk and bake for 40 minutes.

FRENCH MEAT PIE - REDUCED FAT

Steps:

• In a large saucepan, brown pork and beef over medium high heat. Remove from heat and drain excess grease in a colander.
• In the now empty saucepan, heat 1 tablespoons EVOO over medium heat. Add the garlic and onion and saute until the onion is no longer crisp.
• Add the beef and pork to the saucepan.
• Add the Bell's Seasoning and mix thoroughly. Cover, reduce heat to low and simmer for 10 minutes, stirring occasionally.
• Increase heat to medium and add the beef gravy and the Lipton soup mix.
• Add the bread crumbs and combine thoroughly.
• Bring to a simmer. Cover and reduce heat to low and allow the mixture to simmer for 10 minutes, stirring occasionally.
• Remove from heat and let stand covered while preparing the pie crust.
• Preheat the oven to 325 degrees.
• Using the package of pie crust mix and 1/3 cup cold water, prepare as directed for 2 9 inches pie shells.
• Place the bottom pie crust in a deep 9 inches pie dish, pressing bottom and sides firmly to the dish.
• Add filling from the saucepan and spread evenly.
• Place the top pie crust on the dish and trim all but 1/2 inches from the ends.
• Fold and roll the top edge over the bottom edge. Pinch along the edge with a thumb and finger.
• Cut four slits about 2 inches from the edge of the crust at the four compass points.
• Place in oven on the middle rack and bake for 90 minutes.

FRENCH CANADIAN MEAT PIE

Steps:

• In a large skillet, cook the first five ingredients over medium heat until meat is browned and vegetables are tender; drain.
• Remove from heat.
• Stir in potatoes, broth and seasonings.
• Line two 9-inch pie plates with pastry.
• Divided meat mixture between crusts.
• Top with remaining pastry; trim, seal and flute edges.
• Cut slits in top.
• Brush with milk.
• Bake at 375 degrees for 30-35 minutes or until crust is golden brown.

FAVORITE FRENCH CANADIAN MEAT PIE

Steps:

• In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.

FRENCH MEAT PIE

Steps:

• In a Dutch oven, cook the beef, pork and onion over medium heat until meat is no longer pink; drain. , In a small bowl, combine potatoes and seasonings. Roll out half of pastry to fit a 9-in. pie plate; trim pastry even with edge of plate. Fill with meat mixture. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg if desired. Bake at 375° for 30-35 minutes or until golden brown.

FRENCH MEAT PIE

Steps:

• Preheat oven to 350*.
• Sauté ground beef and pork with onions until no longer pink.
• In another pan boil and mash potatoes with garlic powder, salt and pepper.
• Do not drain fat from ground meat mixture.
• Add crumbled soda crackers, cinnamon, thyme, sage and mix well, the crackers help absorb a lot of the moisture and gives it great taste and texture.
• Next add mashed potatoes and mix well. I cool this before putting in crust but it isn't necessary if your baking it right away.
• Use a deep dish 9 or 10 inch pie plate and line bottom with 1 crust.
• Fill crust and then place second crust over filling, press edges together to seal: cut slits in top crust.
• Bake for 30-40 minutes or until golden brown.
• This recipe may be made ahead of time and baked later, up to 24 hours ahead as long as kept refrigerated.
• Also can be frozen after prepared for a later date.
• I have started making this in 2 smaller foil pie pans and freeze one for another time. Each pie feeds 4 or 2 with leftovers.

TOURTIERE (FRENCH MEAT PIE)

Steps:

• 1. Heat oven to 400-degrees. In a medium saucepan over medium-low heat, combine pork, onion, salt, and water. Simmer gently, stirring often, until all liquid evaporates, about 4 hours. Stir in spices. Add potatoes and beat well to combine thoroughly. Line a pie plate with one crust. Spoon in pork/potato mixture. Add top crust and flute the edges. Brush the top with milk and prick with a fork. Bake 30 minutes.
• 2. PIECRUST: In a large bowl, combine flour and salt. Cut shortening in, until pieces are about the size of a pea. Add egg, vinegar, and ice water. Work mixture into a soft, cohesive dough ball. Divide in half, and put one half aside for another pie (or freeze). Cut other dough mass in half. On a work surface dusted with flour, roll out bottom and top crusts. Yield: 2 two-crust pies
• 3. The crust recipe works out well for me because I usually make 2 pies. When I am only making one pie I line disposable pie tins with crust and freeze. When frozen I slip in zip lock bags and place back in freezer for a quick and easy pie crust.

FRENCH CANADIAN MEAT PIE

Steps:

• In a large skillet, cook the beef, pork, onion and celery over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove from the heat. Stir in the potatoes, broth and seasonings., Line two 9-in. pie plates with pastry. Divide meat mixture between crusts. Top with remaining pastry; trim, seal and flute edges. , Cut slits in top. Brush with milk if desired. Bake at 375° for 30-35 minutes or until golden brown.