New Years Eve Meat Pie Food

FAVORITE FRENCH CANADIAN MEAT PIE

Favorite French Canadian Meat Pie image

I'm a seventh-generation French Canadian, and my ancestors started the tradition of serving this meat pie on Christmas Eve. One year I didn't make it, and my daughter and I felt something was missing. The savory pie goes well with salad and fresh rolls for a lighter meal, and it's good served in small portions with turkey and all the trimmings, too.

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1-1/4 pounds ground pork
1/2 pound ground beef
1/4 pound ground veal
1 cup grated peeled potatoes
1/2 cup grated onion
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried savory
1/4 teaspoon rubbed sage
1/8 teaspoon ground cloves
1/4 cup plus 2 tablespoons water, divided
1/4 cup dry bread crumbs
1 egg
Dough for double-crust 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.

Nutrition Facts : Calories 501 calories, Fat 29g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 737mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.

NEW YEAR'S EVE MEAT PIE

New Year's Eve Meat Pie image

Store-bought puff pastry and a meat-and-potatoes filling come together as your New Year's Eve dinner centerpiece. The trick to getting a tender and indulgent filling is to chop a big piece of chuck by hand. The finer you can cut it, the better your result will be. Serve this rich pie with a green salad dressed in a tart vinaigrette.

Provided by Kat Boytsova

Categories New Year's Eve Pot Pie Holiday 2018 Dinner Beef Potato Onion Cumin Coriander Phyllo/Puff Pastry Dough Egg

Yield 8-10 servings

Number Of Ingredients 11

Ingredients

Extra-virgin olive oil (for brushing)
2 lb. boneless beef chuck roast, cut into 1/4" cubes
3 small Yukon Gold potatoes, peeled, cut into 1/2" cubes
1 large onion, finely chopped
1 Tbsp. kosher salt
2 tsp. freshly ground black pepper
1 tsp. cumin seeds, lightly crushed
1 tsp. ground coriander
2 (14-oz.) packages puff pastry, preferably all-butter
All-purpose flour (for dusting)
1 large egg

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.

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