Meat pie. This French Canadian meat pie is hearty, satisfying, and easy to make so it's a great choice for a holiday main course. Visually impressive, relatively affordable, and best served at room temperature, so a tourtiere doesn't require any kind of precise timing. I got the recipe from my husband's mother.

It's yummy and pretty easy to make too! Best served fresh, but you can also make ahead and freeze or refrigerate. When pork is cooked remove fat from pan. You can have Meat pie using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Meat pie

You need of flour.
It's of Meat.
Prepare of Meat stock.
Prepare of Seasons.
Prepare of Salt.
Prepare of Oil.
You need of Baking powder.
It's of Onions.
Prepare of Garlic powder.
Prepare of Ginger power.

The pie came out tasting almost exactly like the ones we used to make! I added a pinch more salt and a little allspice to the recipe, also a teaspoon of poultry seasoning along with the sage that this recipe called for. I have saved this recipe and will continue the old tradition of meat pies for Thanksgiving and New Years Eve. The star of any meat pie recipe is obviously the meat, and we're making this Cajun classic recipe with ground beef, as per tradition.

Meat pie step by step

Start by putting your meat in a pot and adding water seasons salt onion cook on till meat is soft put d meat in a food processor and blend.
In a bowl cut your onions and keep a side the put a pan on the stove pour in a little oil an put in the the onions fry till it's translucent then pour in the meat add the seasoning,garlic and ginger power and fry till is a little dark brown then keep a side.
In a bowl pour in your flour, baking powder some salt and combine them together then pour in the oil and meat stock and knead for a better meat pie coat texture use cool meat stock that means u should refrigerate it.
Start rolling and putting the fried meat in the middle and folding it.
All done then start frying turn from time to time till golden brown.
It's all ready.

Cook until the meat is no longer pink, then add remaining ingredients mixing well. Allow flavors to blend for a few minutes, then remove from heat. On a floured surface roll out one of the dough balls to fit into a sprayed pie dish. Pour the meat filling inside the dough. Roll out the other dough ball, and place on top of the meat, fluting the.