Thursday, February 7, 2013

Old Fashioned French-Canadian Meat Pie - Our Favorite Recipes

2 pounds lean ground pork
1 pound ground beef
2 cups finely chopped onions
1 clove garlic, finely chopped
2 1/2 teaspoon poultry seasoning
2 teaspoon salt
1 teaspoon celery salt
1 1/2 - 2 teaspoons ground pepper
1 cup water
3 medium-sized potatoes (about 1 1/2 pounds) cooked and mashed
Pie crust (Homemade or store bought, enough for 2 pies top and bottom crust)

Combine pork, beef, onions and garlic; cook in skillet, stirring often, until meats lose pink color.

Stir in poultry seasoning, salt, celery salt, pepper, sage and water; cover. Simmer 20 minutes. Uncover, simmer 10 minutes longer. Remove from heat; stir in mashed potatoes and cool.

Prepare pie crust. Fit into a 9-inch pie plate. Leave 1/4 inch overhang. Spoon 1/2 meat mixture into pie shell. Fold edges over meat. Place pie crust top on meat. Trim flush with edge of pan. Make slits in top for steam. Brush tops with egg. Repeat for second pie.

Bake at 425 for 15 minutes; lower heat to 350 for 25 minutes or until pastry is golden brown.

Serve slightly warm.

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