Meat pie 2. I got the recipe from my husband's mother. She is French so I believe this is a French Meat Pie. Beef, pork, and potato are all nicely spiced and baked into a pie.

With a sharp knife, score pastry to create leaf veins. Brush bottom of each leaf with water. Place leaves around the edge of crust and or on top press lightly to set the leaves. You can have Meat pie 2 using 13 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Meat pie 2

It's 4 cups of flour.
You need 1 teaspoon of baking powder.
Prepare 1 tsp of salt.
It's 1 cup of butter (120g).
Prepare 1 of egg.
You need 3/4 cup of water.
It's of Fillings.
It's of Minced meat.
It's of Shredded Carrots.
You need of Chopped onions.
You need of Ginger paste.
Prepare of Seasonings.
You need of Oil.

Cover edge of pie crust with foil to protect edges from burning or over browning. 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. The pie came out tasting almost exactly like the ones we used to make!

Meat pie 2 instructions

In a clean bowl mix all the dry ingredients then add in the butter and mix for 2 minutes beat the egg in a separate bowl then add it to the flour mixture and mix then add the water to form a dough.cover it with a towel and allow to rest for 20 minutes..
For the fillings in a non sticky pan heat 1/4 cup of oil add the onions stir for 1 minute add the garlic paste then add in the minced meat and stir for some minutes the add all your seasonings keep stirring occasionally until it is well cooked then add the carrots and allow to cook for 3 minutes then mix a tablespoon of flour and 1/4 cup of water then add it to the meat close it then turn off the heat and allow to simmer..
Roll out your dough and cut it to desired shape I used meat pie cutter in shaping mine then add a spoon full of the fillings and seel the edges with water and flour mixture.fry until golden brown..

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. Line a sheet pan with parchment paper, and set aside. Crack an egg into a bowl. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes.