Georgina Hayden’s version is a handheld pie with a suet pastry. From the cheap frozen ones I ate as a child to this: a creamy version with mushrooms and leeks, topped with puff pastry. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Most of the recipes I try use beef: brisket in Hopkinson’s case, shin for Georgina Hayden in Stirring Slowly, chuck steak for Paul Hollywood and mince in the recipe in Angela Boggiano’s book Pie, but Keith Floyd goes for mutton in Floyd on Britain & Ireland (well, he calls for lamb, actually, but seeing as his recipe is for “mutton pies”, I use that instead). Good but in my opinion not quite as good as the Meat Pie (Tourtiere). It was also by far the best I've ever tasted. Percent Daily Values are based on a 2,000 calorie diet. Looking for mincemeat pie recipes? Added 2 large onions chopped to the meat mixture, which I covered with water and boiled for 20 minutes until all meat and onions were cooked. This pie is delicious! Chicken pie has always been a favourite of mine. Crimp the edges of the crust. https://www.tasteofhome.com/recipes/favorite-french-canadian-meat-pie Great consistency and look. https://food52.com/recipes/76761-meat-pie-with-homemade-pie-crust When it comes to this particular pie, less is definitely more. Place in a 9-inch deep dish pie plate. Stir garlic, celery, and spice blend into the skillet with onions. What's in a name though: it's still delicious. I used a mix of beef, pork and veal and to save some time I used pre-made crust. Keith Floyd uses mutton in a hot-water crust. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. This was fantastic and everyone loved it. Fill bottom crust with the meat mixture; smooth out the surface. The holiday might look a little different this year—but we’ll be right by your side (as always!) I put the liquid in the fridge so the fat comes to the top, I then scrape the fat off and thicken the liquid (make a gravy). It would be great for some recipes to be measured in units accessible for all your readership. Beef or lamb, hand-held or slab? Preheat oven to 375 degrees F (190 degrees C). Meat pie recipe collections. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I made this recipe last night in fact the picture for this recipe is the meat pie i made yesterday! Take your own meat and potato pies.” Alternatively, dust off your rolling pin and get baking. I'm from Quebec and i agree this recipe is pretty spot on. On a floured surface roll out one of the dough balls to fit into a sprayed pie dish. (Note that Rachel Roddy also pops in some kidneys, which you could substitute for a fifth of the meat, if you have a taste for them. My conclusion is that all of the above make excellent pies, but I’m with Mark Hix when he writes, “Try to buy a single cut for braising, as many butchers just sell braising steak, which can be a mixture of cuts that take various cooking times.” In other words, you can use it, but it’s a lottery, and do you really want to gamble on something this important? Well I did what no one should EVER do and I prepared this recipe for the first time ever for my family Winter Solstice dinner. Add chopped onion and a pinch of salt. and is that salted or unsalted? It still turned out great using the basic recipe and I will make it again. I'm sorry if it didn't work for you. The whole family raved and went back for seconds. You can also easily tailor this to your own tastes, since other than the ground meat and mashed potato, pretty much anything goes. Meat pie recipes Nothing warms you up like a rich pie, loaded with meat, vegetables and gravy. 55 min. Back to Tourtiere (French Canadian Meat Pie). Yes, there WILL be a next time. Fill with the meat mixture, then top with the other pie crust. Place one of the pie crusts into a 9 inch pie plate. It’s 8 ounces or 1/2 cup of butter. Bring to a boil, and cook until tender, about 5 minutes. Add ground beef and ground pork. The classic northern pie gets the Felicity Cloake treatment. For the pastry500g plain flour, plus extra for dustingSalt250g grated suetOil, butter or dripping, to grease2 tbsp milk, for brushing (optional), For the filling600g mutton or lamb shoulder, or beef skirt or shin, finely chopped1 tbsp flour300g peeled floury potatoes, finely diced1 onion, peeled and finely chopped4 tbsp beef stock or water1 tbsp Worcestershire sauce (optional)1 pinch fresh marjoram (optional). I tweaked this a little bit and I think my version is more “pie friendly,” meaning it works better in a pie crust by eliminating some liquid so the crust doesn’t become soggy. Yumyum. Made it without it and they came out perfect, well worth the effort and a great holiday treat, family was raving about it and agreed the spice was right (without the cayenne). This was such a hit, I'm making 4 more to freeze to enjoy during the holidays. The whole family raved and went back for seconds. My husband loved it and so did I. Followed the recipe - far too salty. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Whether you also have it in a buttered barmcake is entirely up to you. This whole dinner was pretty easy and quick to make. thanks. Allrecipes is part of the Meredith Food Group. Chef John is my hero! Best served fresh, but you can also make ahead and freeze or refrigerate. A real treat. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. ), Potatoes and onions are the main attractions, though, like Floyd, you can use shallots, if you prefer (they taste a bit fancy to me). Cover the edges of the pie crust with aluminum foil. Hello, what does "a stick of butter" mean? I made this with my not so great baking skills. Although I appreciate in the US, butter is sold in "sticks" in a lot of other places, it is not. Trim excess dough from the crust. If you’re making this pie, I’m assuming you’re not vegetarian, so embrace the animal fats and give it a proper crust – you could go with a simple shortcrust, which has its own charms, but is tricky to get sturdy enough to give the pie the structural integrity required to stand alone. Roll out the other dough ball, and place on top of the meat, fluting the edges.
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