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.

MEAT PIE

Steps:

• Saute meat and onion in oil until no longer pink. Drain grease.
• Add potatoes and seasonings and mix well.
• Line pie pan with one crust and fill with meat mix.
• Top with second crust and pinch to seal.
• Cut slits in top of crust to vent.
• Brush crust with beaten egg and place filled pie pan on cookie sheet to catch any drips.
• Bake at 375F for 30-35 minutes until crust is browned.
• Note: Updated after review.
• If you prefer a more moist pie add some milk or cream to your mashed potatoes before adding to the filling. You could also tear a piece of bread or two and soak them in milk or broth and then add them to the meat mixture.
• Enjoy!

MEAT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, mash, and set aside.
• Meanwhile, crumble the ground beef and pork into a large saucepan, and add the garlic, onion and water. Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato.
• Place one of the pie crusts into a 9 inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using the tines of the fork, and remove any excess dough. Cover the edges of the pie crust with aluminum foil.
• Bake for 25 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy.

MEAT PIES

Steps:

• For the crust: Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
• For the filling: Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.
• Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and 3/4 teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and 1/4 cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.
• Preheat the oven to 400 degrees F.
• To form: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.
• Bake until golden brown, 10 to 12 minutes.

AUSSIE MEAT PIE RECIPE

Steps:

• Sprinkle beef with 1/2 tsp salt and pepper.
• Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.
• Turn stove down to medium high. Add garlic and onion, cook 3 minutes.
• Add flour, stir through.
• Slowly add beef stock while stirring constantly. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper and bay leaves.
• Return beef into pot, cover with lid, adjust heat so it's simmering gently.
• Simmer 1 hr 45 minutes. Remove lid, increase heat slightly and simmer 30 - 45 minutes, stirring regularly, or until beef is fork tender and liquid reduces down to a thickish gravy, just about covering beef (see video). Do not reduce liquid too much - thickens more as it cools & in pie.
• Remove from stove, cover and cool filling (I usually leave overnight).
• Preheat oven to 180C/350F.
• Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins - don't stretch and pull pastry, causes shrinkage. (Notes 1 & 6)
• Place pies on tray. Top each pie with large sheets of parchment / baking paper and fill with pie weights (Note 7).
• Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.
• Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8). Remove from oven.
• Fill pies with cooled filling, push down to fill. Should be slightly mounded.
• Cut rounds from partially thawed puff pastry - cut them slightly larger than the edge of the cooked pastry bases.
• Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.
• Brush lids with egg, then cut a 1cm / 0.5" incision in the middle using a small knife.
• Bake 30 minutes or until deep golden and puffed.
• Devour hot and fresh, topped with tomato sauce or ketchup if desired!

HOW TO MAKE MEAT PIE PASTRY DOUGH

Steps:

• The first step to make meat pastry pie dough is to take 4 cups of plain flour in a large bowl and mix salt and baking powder into it. If you want some sweetness too in the pie, then you can add one teaspoon of sugar into it as well. Knead well with your hands.
• Add some margarine into the mixture. Work it properly into all of the flour until it starts looking like a bowl of breadcrumbs.
• Start adding ice cold water little at a time and keep kneading until you make a stiff ball of dough. If the flour is too hard, add some more water to it, but if it gets too soft and runny, add some more flour to make it stiffer.
• Test the consistency of the dough by slightly pulling the dough and checking its elasticity. It should be elastic enough to come out with a slight pull, but should not stick to your hands.
• Grab a roller pin and flatten the ball of dough on a lightly floured surface. Roll until the dough ball becomes smooth and gets flat to around half inch thickness.
• Use a pot lid or a dough cutter to cut a circle out of the flattened dough, trim off the edges and add your favorite filling in it.
• Take a separate bowl and beat 2 eggs in it.
• Using a basting brush, apply the beaten egg on the dough edge around the filling. This will help the edges to stick to each other when folded. Also use a fork to press the edges and give it the classic shape of a meat pie. Do not forget to brush some beaten egg on the folded dough so that it turns golden brown when cooked.
• Once you have made the pastry dough and filled the filling in it, the trick lies in its cooking and baking too. You might need to cook the pie for around 45 minutes at 180 ºC/350 ºF, but it is important to check it after every 20 minutes. It is also important to place the pastry on a greased plate only, otherwise the dough will stick to the pan and refuse to come off
• Once your meat pie is ready, allow it to cool and serve. Add some homemade Worcestershire sauce to top your delicious pie. Bon apetit.

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.

TOURTIERE (MEAT PIE)

Steps:

• Bring potatoes to a boil in salted water. Simmer 15 minutes or until tender. Drain well and mash.
• While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for pie crust and bread crumbs.
• Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.
• Preheat oven to 425°F.
• Line a deep-dish pie plate with crust and add filling.
• Add top crust and seal edges. Add a few slits to allow steam to escape. Brush crust with beaten egg if desired.
• Bake for 45-55 minutes or until bubbly and crust is golden.

TOURTIèRE: A FRENCH-CANADIAN MEAT PIE RECIPE

Steps:

• Combine flour and salt in a large bowl.
• Cut in butter or lard until mixture is a rough crumbly texture.
• Add ice water one tablespoon at a time and mix just until the dough comes together.
• Shape the dough into a ball, flatten, wrap, and chill in the refrigerator. While pastry is chilling, prepare the filling.
• Peel and cut potatoes into 2-inch chunks, add them to a medium saucepan, and fill with water until it covers the potatoes by 2-inches.
• Bring the saucepan to a boil over high heat and then reduce the heat to medium-high and boil until the potatoes are until tender, about 12 minutes.
• Reserve 1/2-cup of potato water and drain the rest. Mash potatoes and set aside.
• Heat a large skillet over medium heat.
• Add olive oil, onions, and garlic, and sauté until softened, about 3 minutes.
• Add the ground beef and pork and cook until the meat is no longer pink. Drain off excess fat.
• Add the poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water. Mix well and simmer for about 10 minutes until the liquid is absorbed.
• Remove the skillet from the heat, stir in mashed potatoes, and set the filling aside to cool slightly.
• Preheat oven to 400°F/205°C
• On a lightly floured surface, divide dough in half and flatten one ball of dough with your hands. Roll dough to about 12-inches in diameter to fit a 9-inch pie pan.
• Place the pastry into the pie plate and add the meat filling. Brush around the outer edge of the pastry with the beaten egg.
• Roll out the top pastry and place on top of the filling. Fold the top crust under the bottom crust and pinch or flute the edges. Brush with egg wash and cut vent holes.
• Bake the pie in a preheated oven for 30 to 35 minutes or until the pastry is golden brown.
• Remove the tourtière from oven and let it cool at least 10 minutes before serving.
• Yield: Makes 1 pie, about 8 servings.

FRENCH MEAT PIE

Steps:

• Dissolve the Better Than Bouillon chicken into the hot water. Set aside.
• In a large pot or Dutch oven, over medium heat. Cook the onion and celery for about 5 minutes to slightly soften. Stir with a wooden spoon to not burn.
• Add the chicken stock mixture, ground pork, ground beef, and poultry seasoning. Cook over medium heat until the meat is cooked, about 20 minutes.
• Add the breadcrumbs, allspice, ground cloves, and black pepper. Stir to combine. Let cook another 10 minutes.
• Add salt to taste. Should only need a pinch of salt. (remember bouillon and breadcrumbs already have salt in them)
• Let cool completely. Add to unbaked pie shells. Either homemade pie crust or store-bought. Top with pie crust. Roll edges under and pinch around the entire pie. Use a sharp knife to slice a slit in the top of each pie.
• Brush with egg wash. Bake in a preheated 400 degree oven until the crust is nicely browned. About 30 to 45 minutes.
• Makes two 9-inch pies.

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.

SUPERLATIVE MEAT PIE

Steps:

• Preheat oven to 375°F (190°C).Heat oil in a large skillet over medium-high heat.Brown ground beef and onion for 8 - 10 minutes. Add pork or second quantity of ground beef. Pour off excess fat.Stir in flour.Stir in chili sauce, beef broth, Worcestershire sauce, savory, thyme, cloves, cinnamon and bay leaf.Simmer, stirring occasionally, for 5 minutes or until mixture thickens.Remove skillet from heat. Remove bay leaf, and add carrots and peas. Set aside.Cook potatoes in a large pot of boiling salted water until tender when tested with a fork. Drain and mash roughly.Whip potatoes with an electric mixer, gradually adding butter and cream in a thin stream, until smooth. Season.Fill deep-dish crust with meat mixture. Cover with whipped potatoes. Swirl into peaks with the back of a spoon. Set on a baking sheet and bake on the bottom rack for 45 minutes.