Meat pie, the French-Canadian way. This version is quick and easy for city dwellers, and the mixture of meats lightens the taste and lessens the fat content. The modern touch of adding beer to the meat mixture adds zest to the meat mixture. This recipe is adapted from the American French Genealogical Society.
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Ingredients:
1 cinnamon stick
1/2 teaspoon ground cloves
1 teaspoon onion powder
1 pound lean ground beef
1/2 pound lean ground pork
1/2 pound ground veal
2 bay leaves
1 cup red beer such as Boréale Rousse
Salt and pepper to taste
Instant potato flakes, as needed
One package Pillsbury pie crust, or premade salt crust for meat pies
Directions:
Preheat oven to 375°F (190°C). Put ground meats and seasoning in a heavy pan. Brown on medium heat, stirring as needed. When meat mixture is no longer pink, add just enough water to cover the mixture. Simmer covered, stirring as needed, for about 45 minutes to let flavors develop and to ensure the pork is fully cooked. If desired, add beer and simmer until reduced. Remove from heat. Sprinkle instant potato flakes in pan to absorb the meat juices and stir well. Remove bay leaves.
Line a nine-inch pie pan with bottom crust. Turn in meat mixture. Add top crust. Trim crust and slash to allow steam to vent. Bake in preheated oven for about 45 to 50 minutes, or until golden brown. Serve with homemade sweet-and-sour tomato relish.
Servings: Ten-inch pie serves about eight.
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