Meat Pie I
Description
A traditional French-Canadian dish. Makes 10 to 12 pies. Look to Meat Pie I for a smaller batch.Ingredients
- 3 Lbs. ground pork
- 7 Lbs. ground beef
- 2 large onions
- 1½ Cups boiling water
- 4½ tsp salt
- 2½ tsp cayenne
- 4½ tsp thyme
- 4½ tsp black pepper
- 2½ tsp cloves
- 9 to 15 mashed potatoes
- 2 tsp poultry seaeoning
Directions
- Combine meat, onion, and seasoning in a large pot with water
- Bring to boiling, then reduce heat and allow to simmer for 45 minutes, stirring occaisionally
- Remove from heat and stir in mashed potatoes
- Cool meat mixture, then put into prepared pie crusts
- Brush tops of pies with beaten eggs
- Bake at 450℉ for 10 minutes; Reduce heat to 350℉ for 25 minutes until crust is golden-brown
Notes
- Might need to bake longer to make sure bottom crusts are cooked through.
- Add about 8 shredded carrots to the meat mixture for a preparation preferred by Robert Soucy.