member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Aunt Saunny      

Recipe Categories:

    French Canadian Meat Pie


    Source of Recipe


    Aunt Saunny

    5 lbs. Ground Pork or Beef ( you can also mix both meats)
    3 med. onions, finely chopped
    1 tsp. each ground cloves, dried thyme, black pepper
    4 garlic cloves
    3 tsp. salt
    1 1/2 tsp. dried sage
    2 cups water
    1 1/2 to 2 cups bread crumbs, plain or seasoned

    Pie Dough:

    4 cups flour 1 lb. shortening
    3/4 to 1 cup ice water
    1 tsp. salt

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

    Place all filling ingredients, except bread crumbs, into a stock pot,
    bring to boil. Stir and cook 20 minutes, breaking up the meat
    until "pink" disappears. Remove from heat and stir in 1 cup of the
    bread crumbs. Let stand and cool 20 minutes. If all liquid is not
    absorbed, stir in remaining 1/2 cup of 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 top crusts, egg washing
    rims first. Seal and flute edges.
    Bake at 400 for 35 minutes.





 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |