New Years Eve Meat Pie Food

NEW YEAR'S EVE MEAT PIE

Steps:

• Lightly brush a 12" cast-iron skillet with oil. Mix beef, potatoes, onion, salt, pepper, cumin, and coriander in a large bowl until just combined. Set aside until ready to use.
• Roll out 1 sheet of puff pastry on a lightly floured work surface to a 15" square. Roll dough loosely around rolling pin, then unfurl into prepared pan. Gently lift and settle dough into pan. Chill until ready to use. Flour a large piece of parchment and roll out remaining sheet of puff pastry to a 12" square. Chill until ready to use.
• Whisk egg and 1 Tbsp. water in a small bowl. Fill dough in pan with meat mixture. Brush edges of dough with egg wash; reserve any remaining egg wash. Place remaining dough over meat mixture, pressing edges of dough together. Trim, leaving a 1" overhang. Do not throw away any trimmed dough; you can use it to make leaf, polka dot, or stripe decorations on top of the pie.
• Fold dough about 1/2" over itself and crimp decoratively. Using the tip of a knife, cut 10-12 round vents about 1" in diameter on top of pie. If you cut out any shapes from your leftover trimmings, place them on top as well. Chill pie at least 1 hour and up to 2.
• Place a sheet tray on oven rack, then place rack on bottom third of oven; preheat to 375°F. Brush entire pie with reserved egg wash and place onto preheated sheet tray. Bake pie, turning halfway through, until meat is cooked through and crust is well browned, 70-80 minutes. Let cool 30-40 minutes before slicing.

FRENCH-CANADIAN SALMON PIE

Steps:

• In a large bowl, combine flour and salt. Cut in butter or lard until mixture is an even crumbly texture. Add cold water a tablespoon at a time and mix until dough comes together.
• Shape the dough into a disc, wrap, and chill in the refrigerator. While pastry is chilling, prepare filling.
• Wash and peel the potatoes. Cut into chunks and boil in a medium size pot of water until tender, about 12 minutes. Drain, mash the potatoes, and set aside.
• Melt the butter in a large skillet over medium heat. Add the onions, and sauté until they are softened, about 5 minutes.
• Add the 1/2-cup of water to the skillet.
• Season the salmon fillet with salt and pepper, and place it into the skillet skin side down.
• Spoon liquid and onions over the salmon, cover the skillet, and cook until the salmon is opaque, about 5 minutes. Turn off the heat and let the salmon cool slightly.
• Remove the skin and break the salmon into pieces. Add the salmon, onions, and poaching liquid to the mashed potatoes and mix to combine. Taste and adjust salt and pepper if needed.
• Preheat the oven to 400°F.
• On a lightly floured surface, divide dough in half and form two balls. Flatten one ball with your hands, and 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 salmon pie filling. Gently pat the filling down to remove any air spaces.
• Brush around the outer edge of the pastry with the beaten egg. Roll out the top pastry and place on top of the pie filling.
• Fold the top crust under the bottom crust and pinch the edges. Brush with egg wash and cut vent holes.
• Bake the salmon pie in a preheated oven for 30-35 minutes, or until the pastry is golden brown. While the salmon pie is baking, make the dill béchamel sauce.
• Melt the butter in a small saucepan over medium heat. Add the flour and whisk until smooth. Gradually add milk stirring constantly. When sauce begins to thicken, add the lemon juice, dill, and salt and pepper to taste. Simmer for 2 minutes. Keep warm until ready to serve.
• Remove the pie from oven and let it cool for at least 10 minutes before serving. Cut into pie wedges, drizzle with the dill sauce if desired, and serve warm.
• Yield: Makes 1 pie, about 8 servings.

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.