Babs Meat Pie Food

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.

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.

TOURTIERE: CANADIAN MEAT PIE

Steps:

• Preheat oven to 375˚F.
• Heat a large skillet to medium high. Add the oil and onions, and sauté until translucent.
• Add garlic and continue cooking until fragrant, about 1 minute.
• Add ground beef and pork and cook until no longer pink, breaking up the meat into small pieces.
• Add mashed potatoes and spices.
• In a small jar or container, shake beef broth and flour until smooth and pour into the skillet.
• Cook until the broth has thickened.
• Place the bottom crust in a 9-inch pie plate. Fill the crust with meat filling and top with remaining pie crust.
• Seal the two crusts together, rolling to one over the other if needed, and press gently with a fork or fingers. Brush the top crust with egg wash.
• Bake for 45 - 50 minutes or until the pie crust is golden brown in color.

BABS MEAT PIE

Steps:

• In a pressure cooker combine meat, onion, salt, pepper, worcestershire sauce, fresh herbs and water to cover. (A regular pot works just as well, simmer on medium heat for an hour or more until meat is very tender adding more liquid when necessary).
• Set pressure cooker on high and cook meat until very tender.
• Uncover the cooker but leave on a very low heat.
• Add the Bisto gravy granules or bouillon cubes to make a thick gravy.
• In a pie dish line the first sheet of puff pastry and add the meat mixture together with 2 tablespoons of the gravy or just enough to coat the meat.
• Cover with the second sheet of puff pastry and brush the top with the melted butter and bake in a pre-heated 350 degree oven for 35minutes or until the top is golden brown.
• Serve with mash potatoes, veggies and the rest of the heated gravy.
• Note: If Bisto gravy is unavailable use 2 beef low sodium bouillon cubes and a little flour to thicken. Omit the salt.

GOOD OLD MEAT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
• Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
• Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.