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.
|
|
member logon
