Canadian Meat Pie Recipes

Steps:

• Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn't pressing together, drizzle in another teaspoon of water.
• Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
• Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
• Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
• Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
• Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
• Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
• Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
• Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.

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.

Steps:

• Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat.
• Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits.
• Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.
• Freeze well.
• Note: If ground pork and ground veal cannot be found, you can use meatloaf mix which is all 3 meat but I'm not sure of the ratio.

Steps:

• In a large skillet, cook the first five ingredients over medium heat until meat is browned and vegetables are tender; drain.
• Remove from heat.
• Stir in potatoes, broth and seasonings.
• Line two 9-inch pie plates with pastry.
• Divided meat mixture between crusts.
• Top with remaining pastry; trim, seal and flute edges.
• Cut slits in top.
• Brush with milk.
• Bake at 375 degrees for 30-35 minutes or until crust is golden brown.

Steps:

• Cook meat in a skillet on medium heat until brown, then drain and place meat in a large bowl.
• Add potatoes a little at a time to meat.
• Add seasonings and mix.
• Add more seasonings to taste.
• Place pie dough on 2 pie plates.
• Add half of mixture to each pie.
• Cover each pie with remaining dough.
• Seal the edges of pies and cut 5 to 6 vent holes on the tops of pies.
• Brush top of pies with melted butter.
• Bake 20 - 30 minutes at 350°F or until crusts are golden brown.

Steps:

• In a large skillet, cook the beef, pork, onion and celery over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove from the heat. Stir in the potatoes, broth and seasonings., Line two 9-in. pie plates with pastry. Divide meat mixture between crusts. Top with remaining pastry; trim, seal and flute edges. , Cut slits in top. Brush with milk if desired. Bake at 375° for 30-35 minutes or until golden brown.

Steps:

• Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F (205 degrees C) oven. Peel and mash the potato.
• Place the potato, ground pork, onion, spices and water in a large frying pan and simmer until very thick, for about one hour.
• Meanwhile, prepare your pastry.
• Line a deep-dish pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust.
• Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (175 degrees C). If edges brown too fast, cover with a strip of foil. Serve warm.

Steps:

• The dough can be made in advance. You will need 1 pound of dough to make this pie. Blend the shortening, flour and cold water together in the bowl of a stand mixer on low speed, using a dough hook. Mix until well blended.
• Remove the dough from the bowl, wrap in plastic wrap and put it on a sheet pan. The dough can be stored for up to 1 week in the refrigerator, but allow it to come to room temperature before rolling.
• Cut the dough in half and roll out 1 piece of dough to fit into a 10-inch pie plate. Fit the dough circle into the bottom of the pie pan, pushing it snugly against the edges. Roll out the other piece of dough and set aside until ready to use.
• Preheat the oven to 350 degrees F.
• Bring a medium pot of salted water to a boil over medium heat. Add the potatoes and blanch until al dente. Drain and set aside to cool.
• In a large skillet over medium heat, add the beef, pork, and the onions.
• Brown the meat, then discard the grease. Add the potatoes and moisten the mixture with the beef soup base. Add instant potato powder along with cinnamon, nutmeg, garlic, black pepper and 1/4 teaspoon salt. Mix well.
• Pour the filling into the dough lined pie plate. Level it off and cover with the remaining circle of dough. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess dough using a sharp knife.
• Brush the top of the pie with the egg wash. Make a few slits in the top crust to allow the steam to escape.
• Bake until cooked through and the top of the pie is golden brown, about 45 minutes. Remove from the oven and serve.

Steps:

• In large skillet, brown meat with onion and garlic. Drain fat.
• Stir in water, celery, carrot, boullion and bay leaf.
• Bring to a boil.
• Reduce heat and simmer 7-8 minutes.
• Remove from heat and add potatoes and spices.
• Spoon into pie shells. Cover with pastry topping.
• Combine egg yolk, water and brush lightly on crust.
• Bake 375°F 30-40 minutes.
• Serve with brown gravy and salad.