French Canadian Meat Pie

This is a recipe from my French Canadian sister-in-law who was born and raised in Maine. She told me that simplicity is the key to a good meat pie.

Ingredients

Pie

• 1 pound ground beef
• 8 ounces ground pork
• 1/2 cup finely chopped onion
• 1/2 cup water
• 2 large potatoes, peeled, cut into quarters
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Egg Pastry

• 2/3 cup + 2 tablespoons shortening
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 egg, slightly beaten
• 2 to 3 tablespoons cold water

Instructions

Pie

1. Combine beef, pork, onion and water in a medium saucepan and mix well.
2. Cook, covered, over low heat until the ground beef and pork are cooked through, stirring occasionally.
3. Boil the potatoes in water to cover in a small saucepan until tender; drain. Add to the meat mixture.
4. Add the allspice, cloves, salt and pepper and mix well; remove from heat.
5. Mash the mixture with a potato masher.
6. Prepare the Egg Pastry.
7. Roll the pastry into two 11 inch circles on a lightly floured surface.
8. Fit one pastry into a 9 inch pie plate.
9. Turn filling into pastry lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate.
10. Fill with the meat mixture.
11. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal securely.
12. Cover with the remaining pastry, fluting the edge and cutting several vents.
13. Bake at 450 degrees F for 20 minutes or until the crust is golden brown.

Egg Pastry

1. Cut shortening into flour and salt until particles are size of small peas. Mix egg and 2 tablespoons water; stir into flour mixture until flour is moistened, adding remaining tablespoon water if needed. Gather pastry into a ball; divide into halves and shape into 2 flattened rounds. Place one round on a lightly floured cloth covered rolling pin. Fold pastry into quarters. Repeat with the second half of pastry.

Attribution

Photo credit: (c) Can Stock Photo / margouillat