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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Iâm a seventh-generation French Canadian, and my ancestors started the tradition of serving this meat pie on Christmas Eve. One year I didnât 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 itâs good served in small portions with turkey and all the trimmings, too. Ingredients:
1-1/4 pounds ground pork |
1/2 pound ground turkey or beef |
1/4 pound ground veal |
1 cup grated peeled potatoes |
1/2 cup grated onion |
3 garlic cloves, minced |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
1/4 teaspoon dried savory |
1/4 teaspoon rubbed sage |
1/8 teaspoon ground cloves |
1/4 cup plus 2 tablespoons water, divided |
1/4 cup dry bread crumbs |
1 egg |
pastry for double-crust pie (9 inches) |
Directions:
1. 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.
2. Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture.
3. Preheat oven to 400°. Line a 9-in. pie plate with bottom pastry; trim even with edge. Fill with meat mixture. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil.
4. Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown. Yield: 8 servings.
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