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 cook Meat pie using 11 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Meat pie
- It's of For the dough:.
- It's 2 cups of flour.
- It's 2 tbsp of butter.
- You need to taste of Salt.
- You need 1 cup of water.
- It's 1 tsp of baking powder.
- It's of For the filling:.
- Prepare 1/4 kg of minced meat.
- It's 1 cup of chopped onions.
- Prepare 1 cup of diced boiled Irish potatoes.
- Prepare of Desired spices and seasonings.
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. Cook until the meat is no longer pink, then add remaining ingredients mixing well.
Meat pie instructions
- Mix the dough ingredients in a bowl and set aside..
- Stirfry the fillings ingredients..
- Divide the dough into 10 portions, roll each one and place the filling at the semi circle..
- Rub the edges with flour+water paste.Fold into a dumpling shape or simply press edges with fork..
- Deep fry in preheated oil..
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. Some time ago, when I was working at a newspaper, a co-worker happened to bring a meat pie for lunch.
