Traditional French-Canadian Meat Pie. Generally served at Christmas, but great anytime.
dried sage, crushed
1 In a Dutch oven, brown ground veal, pork, and bacon.
Drain off fat.
2 Stir in onion, celery, garlic, sage, salt, and pepper.
Stir in 1 cup of the water, and bring mixture to boiling.
Reduce heat, and cover. Simmer for 10 to 15 minutes, or till
onion is tender. Stir frequently.
3 Combine cornstarch and the remaining 1/4 cup water.
Add to hot meat and vegetable mixture, cooking and
stirring till thickened and bubbly. Cook and stir 1 to 2
minutes more. Remove pan from heat, and cool slightly.
4 Fill pastry shell with meat and vegetable mixture.
Roll out top crust on top, seal the edges, and put
patterned slits in top crust.
5 Bake in a preheated 400 degrees F (205 degrees C) oven
for 40 minutes, or until golden brown. Let stand about 15
minutes before serving.
Makes 1 -9 inch pie
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