FAVORITE FRENCH CANADIAN MEAT PIE
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
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.
GOOD OLD MEAT PIE
A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef. A great recipe for leftover meat!
Provided by Dan Poplawski
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
- Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
- Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.
Nutrition Facts : Calories 757.1 calories, Carbohydrate 47.1 g, Cholesterol 94.6 mg, Fat 46.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 14.4 g, Sodium 697.1 mg, Sugar 4.4 g
BEEFY COUNTRY PIE
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F Combine 1/2 cup tomato sauce and bread crumbs until all sauce is absorbed. Add onion, salt, ground beef, bell pepper & oregano. Mix well. In a deep pie dish, squish meat mixture all around the bottom and up the sides as you would a regular pie. Combine 1 1/2 cups tomato sauce, minute rice, 1/2 cup cheese, water & salt. Mix well. Spread the rice mixture on top of beef. Cover with foil and bake for 25 minutes. Remove foil add additional 1/2 cup of cheese and bake for 10 more minutes or until cheese is melted. Slice like a pie and serve. Toppings may include: sour cream, chives, salsa, Tabasco, avocado, guacamole, etc.
COUNTRY PIE
Men seem to really enjoy this simple yet tasty beef and rice pie. They always ask for seconds.-Zelma Hartman, Franklin, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Press onto the bottom and up the sides of a greased 10-in. pie plate., In a bowl, combine the tomato sauce, rice, 1/2 cup cheese, water and salt. Spoon into meat shell. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.
Nutrition Facts :
TRADITIONAL MEAT PIE
Provided by Food Network
Categories main-dish
Time 1h32m
Yield 1 (9-inch) pie
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Pie Crust: Mix flour and shortening. Add salt and cold water. Add all the cold water at once and mix delicately. Form a ball and refrigerate for 2 hours.
- Once dough is chilled, flour your worktop. Divide dough in half. Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust.
- Meat Filling: Heat the oil in a large pot. Add the pork and onion and cook over medium-low heat for 45 minutes, stirring often. When pork is cooked remove fat from pan. Add grated potato, salt, pepper, and allspice, to taste. Stir well, and let mixture rest for 20 minutes.
- Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Place the bottom crust in the pie plate and poke several holes in the crust with a fork. Make sure an ample amount of crust spills over the edges of the pie plate. Fill the crust with the meat mixture. Level with a spatula. Wet edges of bottom crust and place top crust over meat mixture. Press top crust onto meat mixture to eliminate any air holes. Beat together the egg and the milk to make an egg wash. Pinch the crust edges together and brush the top crust with the egg wash.
- Bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for 15 minutes or until crust is golden brown.
- Slice and serve hot or cold.
COUNTRY PIE
This is my old roommates recipe - we used to fix this all the time. It's a tasty, one dish dinner. The "crust" is a "meatloaf" mixture.
Provided by Lizzybob
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Crust: Combine ground beef, 1/2 a can of tomato sauce, bread crumbs, onion, green pepper & spices.
- Pat mixture down & up sides of a 9 inch pie plate (I use a deep dish).
- Set aside.
- Filling: Combine rice, all the remaining tomato sauce (1 1/2 cans), 1 cup water & 1/2 cup of cheese.
- Pour on top of crust.
- Cover with foil and bake at 350 for 25 minutes.
- Sprinkle with rest of cheese & bake 10 -15 more minutes or.
- until cheese is melted.
TASTY MEAT PIE
I work full time as a nurse, so I depend on quick and easy meals like this one. My sister suggested I use canned soups instead of prepared gravy. Now my husband and teenage son ask for seconds and even thirds. -Cheryl Cattane, Lapeer, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 pies (6 serving each).
Number Of Ingredients 9
Steps:
- In a skillet, cook beef and onion until meat is no longer pink; drain. Add the soups, potatoes, carrots, salt and pepper; mix well. Divide between two ungreased 9-in. pie plates. , Preheat oven to 350°. On a lightly floured surface, roll dough to fit the top of each pie; place over filling. Seal and flute edge; cut slits in top. , Bake until golden brown, 45-50 minutes. Let stand on a wire rack for 15 minutes before serving.
Nutrition Facts : Calories 305 calories, Fat 14g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 598mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
HANDY MEAT PIES
"These pies are great for a snack - and an entree when time is short, too," recalls Amy Stumpf, Hampton, Virginia.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add onions and garlic; cook until tender. Stir in parsley, water, flour, baking powder, salt and pepper. Heat through. Cover and refrigerate for at least 1 hour. , On a floured surface, pat 10 biscuits into 4-in. circles. Top each with about 1/3 cup of the meat mixture. Pat remaining biscuits into 5-in. circles and place over filling; seal edges with water. Press edges together with a fork dipped in flour; pierce the top. , Place on an ungreased baking sheet. Bake at 375° for 12-14 minutes or until golden brown and filling is hot.
Nutrition Facts : Calories 214 calories, Fat 10g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
COUNTRY STYLE GROUND BEEF MEAT PIE
This recipe makes two pies and may be made using using either ground pork or ground beef or half of each, I prefer the half each!
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan heat butter over medium-high heat; add in onion, celery and garlic and saute about 3-4 minutes.
- Stir in ground beef or pork, cubed potatoes, water and half and half cream or milk;. cook while stirring until liquid has completely evaporated.
- Add in spices; cook stirring for about 5-6 minutes, then allow the mixture to cool.
- Fit bottom pie pastry into each 9-inch deep-dish pie plates.
- Divide the beef misture between each pie plate.
- Top each pie with top pie crusts then flute edges together.
- Cut slits in top of crust each, then place onto a baking sheet.
- Bake in 450 degrees F (bottom rack) oven for 15 minutes.
- Reduce heat to 350 degrees F and continue baking for another 30 minutes.
- Cool slightly before slicing.
CLASSIC COTTAGE PIE
Cottage pie is a combination of ground lamb or beef with mashed potatoes, topped with a bubbling layer of cheese is the perfect comfort food. It's a good remedy for the winter chills.-Shannon Copley, Upper Arlington, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a large skillet, cook lamb, carrots and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in flour, parsley, Italian seasoning, salt and pepper until blended. Gradually add broth and wine; stir in tomato paste and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Stir in peas., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender., Preheat oven to 400°. Transfer meat mixture into a greased 9-in. deep-dish pie plate. Drain potatoes; mash with milk and butter. Stir in 1/2 cup cheese, salt and pepper. Spread over meat mixture; sprinkle with remaining cheese., Place pie plate on a foil-lined baking sheet (plate will be full). Bake 20-25 minutes or until the top is golden brown.
Nutrition Facts : Calories 408 calories, Fat 22g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 728mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.
COUNTRY MEAT PIE
This is a very old recipe from Favorite Recipes of Kentucky and Tennessee. I have used this cookbook more than any I have. It belonged to my Grandmother and is about worn out.
Provided by Jacqueline in KY
Categories One Dish Meal
Time 1h
Yield 1 pie, 5 serving(s)
Number Of Ingredients 13
Steps:
- For Crust:.
- Combine all crust ingredients and mix well.
- Pat meat mixture into a greased pie pan.
- Pinch 1-inch fluting around the edges.
- For Filling:.
- Combine the rice, tomato sauce, salt, water and 1/4 cup of the cheese.
- Spoon mixture into meat shell.
- Cover with aluminum foil.
- Bake at 350 degrees fahrenheit for 25 minutes.
- Uncover and sprinkle top with remaining cheese.
- Return to oven and bake uncovered 10 to 15 minutes longer.
- Cut into pie-shaped pieces.
Nutrition Facts : Calories 461.4, Fat 22.2, SaturatedFat 10.3, Cholesterol 85.4, Sodium 1727, Carbohydrate 37.3, Fiber 2.7, Sugar 5.5, Protein 27.4
MINCE PIES
Learn to make British mince pies, which are basically rich tarts filled with dried fruits and spices soaked in alcohol, a Christmas specialty.
Provided by Regula Ysewijn
Number Of Ingredients 25
Steps:
- Put all the ingredients for the mincemeat in a bowl and add brandy or rum to cover the fruit. Stir well, then let it rest overnight. The next day, stir again and then divide among sterilized preserving jars.
- To make the pastry, mix the flour, sugar, and salt in a large bowl. Rub the butter into the mixture until it is the consistency of fine breadcrumbs. Add the water and egg yolk and knead until the mixture comes together into a smooth dough. Alternatively, use a food processor to make the pastry. Wrap the dough in plastic wrap and let it rest for 30 minutes in the refrigerator.
- Preheat your oven to 350° F. Grease the tart molds with butter and cover the base of each with a small circle of parchment paper. Dust with flour.
- Briefly knead the pastry until smooth, then pat it into a rectangle and roll it out to a thickness of ⅛ inch. Use a round cutter with a diameter of 2¾ - 3¼ inches to cut out pastry circles. Gently push the pastry rounds into the tart molds. Prick the base or each tart shell three times with a fork.
- Knead the remaining dough back together and roll it out to cut out the lids-you can choose whichever shape you like, but stars are the most traditional.
- Divide the 8 ounces of filling among the tarts and press down gently. Place the lids on top and brush with the egg wash.
- Bake in the middle of the oven for 20-25 minutes until golden brown. Serve warm or cold.
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