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French Canadian (Quebec) Meat Pie




Source of Recipe


Internet


List of Ingredients




5 lbs. ground pork
3 medium onions, finely diced
4 garlic cloves, minced
3 teaspoons salt
1 teaspoon ground cloves
1 teaspoon dried thyme
1 1/2 teaspoons dried sage or dried savory
1 teaspoon ground black pepper
2 cups water
1 1/2 to 2 cups fine, dry bread crumbs

For Pie Dough:(Enough for four double-crust pies)
4 cups flour
1 lb. shortening
¾ to 1 cup ice water
1 teaspoon salt



Recipe



To prepare pie dough, cut shortening into flour. Mix salt with cold water. Add water mixture to flour mixture, stirring in just enough to moisten. Roll out dough and place bottom shells in 4 (9-inch) pie plates. Roll out top crusts and set aside.

Place all filling ingredients, except bread crumbs, into stock pot; bring to low boil. Stir and cook 20 minutes, breaking up the meat until "pink" disappears. Remove from heat and stir in 1 cup bread crumbs. Let stand and cool 20 minutes. If all fat and liquid is not absorbed, stir in remaining bread crumbs.

Cool mixture well and spoon into pie shells; level out well. Mixture should not be too moist or too dry. Cover filled pies with pastry, first brushing the rims with the white of an egg. Seal and flute edges. Bake at 400 degrees for 35 minutes.

Yield: 4 (9-Inch) Pies

Variations: Beef stock can be used in place of water. Finely diced or grated, boiled and cooled potatoes can be substituted for some of the bread crumbs. Seasonings can be increased or decreased to taste.

Note: These meat pies freeze well. Thaw and then reheat.