Meat pie. Check Out Top Brands On eBay. I got the recipe from my husband's mother. She is French so I believe this is a French Meat Pie.

Best served fresh, but you can also make ahead and freeze or refrigerate. This French Canadian meat pie is hearty, satisfying, and easy to make so it's a great choice for a holiday main course. Visually impressive, relatively affordable, and best served at room temperature, so a tourtiere doesn't require any kind of precise timing. You can cook Meat pie using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Meat pie

Prepare 2 cups of flour.
You need 50 of grm butter.
Prepare 1 tsp of salt.
Prepare 1 tsp of baking powder.
You need 1/2 tsp of yeast.
It's of Filling.
Prepare of Irish potato.
It's of Onion.
Prepare of Scotch bunnet.
You need of Meat.
It's of Cabbage.
It's of Seasoning.
It's of Corn starch.

I added a pinch more salt and a little allspice to the recipe, also a teaspoon of poultry seasoning along with the sage that this recipe called for. I have saved this recipe and will continue the old tradition of meat pies for Thanksgiving and New Years Eve. Meat Filling: Heat the oil in a large pot. When pork is cooked remove fat from pan.

Meat pie step by step

In a bowl add flour and all the remaining ingredients, add water to form a dough, close it and allow it to rest.
For the filling. Put a pan on a medium fire, add oil, the minced meat, chopped onions and fry, add water, chopped Irish, scotch bunnet, seasoning and cook, when almost done, add the corn starch.
Bring out the dough use a roller to flatten it, and cut into a circle shape add the filling and wrap it according to your desire shape,.
Add oil in a pan and fry on a medium fire until brown.

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 Cook until the meat is no longer pink, then add remaining ingredients mixing well. Allow flavors to blend for a few minutes, then remove from heat.