CHRISTMAS MEAT PIE
"Because my husband hunts, I'm always trying new ways to use venison," writes Jan Stahl of Flin Flon, Manitoba. "When I incorporated it into my meat pie recipe - a traditional Fresh-Canadian dish - it was a smash hit! We make dozens of these pies as Christmas gifts."
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook pork and venison over medium heat until no longer pink; drain. Stir in water, onions, carrot, gravy mix, thyme, mustard, garlic, sage, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until vegetables are tender, stirring occasionally. Drain. Stir in potatoes. , Line a 9-in. deep-dish pie plate with bottom pastry; trim even with edge. Add meat mixture. Roll out remaining pastry to fit top of pie. Make decorative cutouts or cut slits in pastry; place over filling. Trim, seal and flute edges., Brush pastry and cutouts with milk; place cutouts on the pie. Bake at 400° for 15 minutes. Reduce heat to 350° bake 35-40 minutes longer or until golden brown.
Nutrition Facts : Calories 517 calories, Fat 24g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 569mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.
FRENCH CANADIAN TOURTIERE
Traditional French Canadian Tourtiere (meat pie), served on Reveillon (Christmas Eve).
Provided by Rayna Jordan
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
- Preheat oven to 425 degrees F (220 degrees C).
- Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
- Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.
Nutrition Facts : Calories 404.6 calories, Carbohydrate 22.1 g, Cholesterol 55.3 mg, Fat 26.6 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 8.1 g, Sodium 748.9 mg, Sugar 0.7 g
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.
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.
TRADITIONAL CHRISTMAS MEAT PIE
This is an old family recipie that has been passed down through the generations. In our home it is considered a special Christmas treat. Serve with mashed potatoes and choice of vegetables. We like to top ours with a little ketchup.
Provided by Poppa Doug
Categories Savory Pies
Time 30m
Yield 6 pies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Cut boil and mash potatoes with a bit of milk and set aside.
- In a very large pot combine meat with salt, pepper, onion, celery flakes and all seasonings and simmer on med to low heat for 1 hour. Stir occasionally.
- Once cooked drain liquid from meat mixture and replace with water and add potatoes.
- Mix well and refrigerate over night.
- Prepare pastry and divide dough for 6 double crust pies.
- Refrigerate pastry over night.
- Next morning roll pastry, line pie plates and fill with meat mixture and top with pastry. Cut a few slits in top crust and brush with egg wash. (To make egg wash.
- beat 1 egg with a tbsp of milk.).
- Bake at 425* for 25-30 minute.
- Cool and freeze in freezer bags up to 6 months.
- Reheat from frozen at 350* for 45-50 minute.
MRS BORG'S TRADITIONAL MEAT PIE
Make and share this Mrs Borg's Traditional Meat Pie recipe from Food.com.
Provided by Cook Food Mood
Categories Savory Pies
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in pan, add onions and cook over low heat until soft.
- Add meat to pan, followed by the rest of ingredients (except flour and egg glaze).
- Stir well until beef mince is cooked. Stir in flour for 1 minute Bring to boil.
- Reduce heat to simmer, stirring occasionally to prevent sticking till liquid has evaporated.
- Remove from pan and leave to cool.
- Preheat oven to 220 deg celsius.
- Place pastry sheet into the dish and add cool filling on top.
- Brush pie edge with egg glaze and place the second pastry sheet over, pressing the edges gently to seal them.
- Cut two small slits in the pastry to allow steam to escape during baking.
- Brush top with egg.
- Bake for 15-20 min at a lowered 180 deg or until golden brown.
Nutrition Facts : Calories 695.8, Fat 37.3, SaturatedFat 10.8, Cholesterol 163.5, Sodium 828.1, Carbohydrate 41, Fiber 3, Sugar 6.4, Protein 47.9
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