MEAT PIE DISHES RECIPES

TOURTIERE (MEAT PIE) RECIPE | ALLRECIPES

Tourtiere (Meat Pie) Recipe | Allrecipes image

This is a recipe that my grandmother has passed on to the family. It is a very tasty and filling meat pie that can be gobbled up for dinner or frozen and used at a later date.

Provided by SWIZZLESTICKS

Categories World Cuisine European French

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 17

Ingredients

½ pound lean ground beef
½ pound ground pork
1 small onion, finely chopped
1 clove garlic, minced
¾ cup water
1 stalk celery, finely chopped
1 carrot, finely chopped
3 cubes chicken bouillon
1 bay leaf
1 baking potato, finely chopped
¼ teaspoon ground black pepper
¼ teaspoon ground cinnamon
? teaspoon ground cloves
? teaspoon ground nutmeg
1 (9 inch) unbaked deep dish pie crust
1 egg yolk
1 tablespoon water

Steps:

Brown beef and pork with onion and garlic in a large skillet. Drain and stir in 3/4 cup water, celery, carrot, bouillon and bay leaf. Simmer for 10 minutes over medium heat; remove from heat and discard bay leaf.
Preheat oven to 350 degrees F (175 degrees C).
Stir potato, pepper, cinnamon, cloves and nutmeg into skillet mixture, then spoon mixture into deep dish pie shell. In a small bowl combine egg yolk and 1 tablespoon water to make egg wash; brush edge of crust with wash, then carefully add top crust and seal edges. Make several slits in top crust; brush with remaining egg mixture.
Bake in preheated oven for 45 minutes, or until golden brown.

Nutrition Facts : Calories 361.3 calories, CarbohydrateContent 24.4 g, CholesterolContent 81.1 mg, FatContent 21.5 g, FiberContent 1.6 g, ProteinContent 16.7 g, SaturatedFatContent 7.6 g, SodiumContent 886.5 mg, SugarContent 2.9 g

MICHIGAN PASTY (MEAT HAND PIE) : RECIPES - COOKING CHANNEL

Michigan Pasty (Meat Hand Pie) : Recipes - Cooking Channel image

When Cornish miners migrated to Michigan's Upper Peninsula in the 1800's, they brought with them their beloved national dish: the pasty. The Finnish miners that followed adopted these meat pies as their own (easily transportable for long subterranean days!), and the pasty became such a large part of the regional culture that there's an annual pasty festival in early July. In this recipe, beef, rutabaga, carrots, onions and potatoes are essentially steamed within the crimped, D-shaped dough pocket that's slit to allow just enough steam to escape.

Provided by Cooking Channel

Categories main-dish

Total Time 2 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour, plus extra for rolling dough
1 cup shortening or lard
Kosher salt
1 cup ice cold water
8 ounces ground beef
4 ounces rutabaga, cut into 1/4-inch dice
1 medium carrot, cut into 1/4-inch dice
1 small yellow onion, finely chopped
1 small russet potato, peeled and cut into 1/4-inch dice
1/4 cup picked fresh parsley leaves, chopped
Freshly ground black pepper
1 egg, whisked
Ketchup, for serving

Steps:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling.
Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies.
Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.

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FAVORITE FRENCH CANADIAN MEAT PIE RECIPE: HOW TO MAKE IT

I’m a seventh-generation French Canadian, and my ancestors started the tradition of serving this meat pie on Christmas Eve. One year I didn’t make it, and my daughter and I felt something was missing. The savory pie goes well with salad and fresh rolls for a lighter meal, and it’s good served in small portions with turkey and all the trimmings, too.
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 25 minutes
Category Dinner
Calories 501 calories per serving

In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.

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FRENCH MEAT PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Some time ago, when I was working at a newspaper, a co-worker happened to bring a meat pie for lunch. The aroma was familiar to me, and I asked for a taste. To my amazement, it was the same pie my grandmother used to serve when I was a youngster! I copied the meat pie recipe, and I have been enjoying it ever since. —Rita Winterberger, Huson, Montana
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Reviews 4
Total Time 50 minutes
Category Dinner
Calories per serving

In a Dutch oven, cook the beef, pork and onion over medium heat until meat is no longer pink; drain. , In a small bowl, combine potatoes and seasonings. Roll out half of pastry to fit a 9-in. pie plate; trim pastry even with edge of plate. Fill with meat mixture. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg if desired. Bake at 375° for 30-35 minutes or until golden brown.

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MEMERE ROUSSEAU'S TOURTIERE (MEAT PIE) RECIPE - YANKEE ...

Made with ground pork, potatoes, and spices in a rich pastry crust, this traditional tourtiere recipe (French meat pie) is a holiday classic.
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FRENCH MEAT PIE (TOURTIERE RECIPE) - KITCHEN DREAMING

French Meat Pie, also called Tourtiere, is a classic French-Canadian dish that combines potatoes, onions, and spices, all enveloped in a buttery pie crust. Tourtiere is often served at the holidays and specifically Canadian Thanksgiving where it is served in smaller slices alongside the Turkey and trimmings.
From kitchendreaming.com
Reviews 5
Category Dinner
Cuisine French
Calories 231 kcal per serving

Bake 30-35 minutes or until crust is golden brown. Slice and serve warm. Serve with a side of brown gravy (optional).

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MEAT PIE RECIPES | ALLRECIPES

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MEAT PIE RECIPES - BBC FOOD

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KETO MEAT PIE WITH CHEESE & CRUST (6G CARB) - DIET DOCTOR

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MEAT PIE - WIKIPEDIA

A meat pie is a pie with a chunky filling of meat and often other savory ingredients. They are popular in British cuisine. They are also enjoyed in other countries including Canada, New Zealand, Australia, Ghana, Nigeria, South Africa, and Zimbabwe.. As with most pies, the pastry is usually baked, fried, or deep fried at a high enough temperature to induce the Maillard reaction, which changes ...
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KETO GROUND BEEF MEAT PIE RECIPE - HEALTHY RECIPES BLOG

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RECIPES - MEAT FREE MONDAY

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MEAT AND POTATO PIE RECIPE - BBC FOOD

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THE BEST TOURTIÈRE (FRENCH-CANADIAN MEAT PIE)

2013-12-20 · Essentially, tourtière is a meat pie; lightly spiced ground pork layered between flaky pastry. It’s comfort food, loved by all. It can be enjoyed for brunch, lunch, or dinner – and makes a splendid midnight feast. Meat Pie or Tourtière is a traditional part of the Christmas and/or Christmas Eve réveillon and New Year’s eve meal in Québec.
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