Traditional French-Canadian Meat Pie. Generally served at Christmas, butgreat anytime. 

1 pound ground pork
1/2 pound ground veal
6 slices bacon
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced

2 teaspoons dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons cornstarch
pastry for a double crust pie
1 1/4 cups water

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

You can find the above recipe(s) by tapping here on the Home Cookin’ index.


                                                                   back Back Home

Copyright © 1999-2004  S.H. Klock/ The Recipe Reader / at Home Cookin’
For personal use only.  All rights reserved.   Terms of use.