This is definitely a winter meal. The flavor suites the season well. I personally think it would be out of place to eat this in the middle of the summer – but feel free to do it if you’re so inclined. As you can tell, I’m not a pie crust maker …. even though my pie crust edges look less than perfect, the flavor and flakiness is great! One of these days, I’ll figure out how to make the edges look “good”.
Canadian Meat Pie
This is definitely a winter meal. The flavor suites the season well. I personally think it would be out of place to eat this in the middle of the summer - but feel free to do it if you're so inclined. As you can tell, I'm not a pie crust maker .... even though my pie crust edges look less than perfect, the flavor and flakiness is great! One of these days, I'll figure out how to make the edges look "good".
Ingredients
For the crust
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 2/3 cup shortening
- 1 egg, beaten
- 2-3 tbsp. cold water
- Milk
For the filling
- 1 lb. ground beef
- 1/2 lb. ground pork
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup water
- 1 tsp salt
- 1/2 tsp. rubbed sage
- 1/2 tsp. dried thyme
- 1/4 tsp. ground allspice
- 1/4 tsp. pepper
- 1/8 tsp. ground cloves
Instructions
- In a bowl, combine the flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Add the egg and water - toss lightly with a fork until the dough forms a ball. Divide the dough in half. Wrap each ball in plastic wrap and refrigerate.
- In a skillet over medium heat, cook the beef, pork, onion and garlic until the meat is no longer pink; drain. Stir in the remaining ingredients and cook and stir until the water has evaporated. Set aside.
- On a floured surface, roll out one portion of the dough, Line a 9-in. pie plate with dough. Spoon the meat mixture into the crust. Roll out the remaining dough to fit the top of the pie. Place over the filling. Seal and flute edges. Brush the dough with milk. Cut slits in the top.
- Bake at 375° for 30-35 minutes or until golden brown. (If the edges brown too fast, cover them loosely with foil.) Let stand 10-15 minutes before serving.
Nutrition Information:
Amount Per Serving: Calories: 665Total Fat: 47gSaturated Fat: 15gCholesterol: 108mgSodium: 514mgFiber: 2gSugar: 1gProtein: 25g
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Thats dinner for tonight sorted! Kids will lap this up and it is cheaper that a steak pie for sure – thank you, great recipe!! Happy New year ! X
I did not see this in my reader this morning ? Lucky for me I caught it on Facebook, you know how much I like savory / meaty pies and this looks great!
Ha good job on the pie, your crust looks very nice and flaky; I am Canadian and have yet to make a Tourtiere Pie, although it has been on my mind to do so many times over the years.
Sounds yummy! Will have to make this for our group sometime.
Love your blog! I would love for you to visit my linky party going on now at http://wallisfarmsdailywalk.blogspot.com/2013/01/blog-post.html
Have a great day!
This is just the hearty pie, we want, in this weather. Yours is so tempting, Jamie, I just might find time to make it.
I have not forgotten you and hope to start linking up with lots of recipes, soon.
my son made this in cooking class in school…he was so delighted to make a meat pie!!! your recipe is yummy!
is this the same as a tourtiere pie
I believe it is very similar. I'm not positive if it is the same thing?
Made this today and it came up well. Thanks a lot for the recipe.
I think your pie looks great. Thanks for sharing on Foodie Friends Friday.
PS. Dont forget to LINK your recipe back to http://www.foodiefriendsfriday.com
Your co host from Nosh My Way,
Marlene
Meat pie? This makes me laugh just imaging my husband's reaction! He'd love it!
My son has wanted nothing but beef lately. I am not a big steak person, but I like dishes like these. Thanks for sharing it on foodie friday.
My husband will love this!
Have a great week.
Wanda Ann @ Memories by the Mile
Although I am Canadian I had never eaten meat pies before this week. I made some individual ones but cheated as used store bought pie crust. I used shredded chuck roast and pork tenderloin in mine and will be posting my recipe soon. I loved the taste of the spices with the meat. Thanks for sharing on Foodie Friends Friday and remember to come back and vote on Sunday.
Your Canadian Meat Pie is very interesting, I noticed it has both beef and pork. It looks delicious and I can't wait to try it, Jamie. Hope you are having a great weekend and thanks for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
I haven't had this for years. My Grandmother used to make this for Christmas each year for us. I really need to try it myself now that she's gone.
I'm too spastic to make decent looking pies. I think yours looks great. The mix of beef and pork sounds really good! Thanks for linking up.
I've always been nervous about making pie crust, but this looks simple enough for me to give it a try. Thanks for sharing it on Man Approved Monday!
Thanks for linking up at Show Me Your Plaid Monday's!
I love meat pies!!! Pinning!!
This looks scrumptious! Thanks for sharing at Foodtastic Friday!
Yum! This meat pie looks amazing! I'm very impressed that you made your own pie crust, a task I likely would avoid myself when making a meat pie. Love the spices in this pie, it sounds amazing!
My family is part French and we always called this dish a Tortiere. It was soo good when my mother made it every Christmas. I made one last year for my family and learned that Mom added mashed potatoes to the meat mixture to give it consistency. I love this, it certainly helped hold the pie together and what a great taste.