Meat pie. I got the recipe from my husband's mother. She is French so I believe this is a French Meat Pie. Beef, pork, and potato are all nicely spiced and baked into a pie.

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. 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. You can have Meat pie using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Meat pie

Prepare 1/2 kg of Minced meat.
Prepare 2 of tomatoes.
You need 1 of onion.
It's of Spices.
You need 1 of capsicum.
Prepare 1 bunch of coriander.
It's 1 tbsp of Ginger and garlic paste.
You need of Salt.
Prepare of Oil.
It's 4 cups of flour.
It's 1 1/2 tsp of baking powder.
It's 1 of egg.

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. Some time ago, when I was working at a newspaper, a co-worker happened to bring a meat pie for lunch.

Meat pie step by step

Boil minced meat for a few minutes then fry it using the above ingredients except flour and baking powder..
In a bowl mix flour, salt and baking powder, add warm water and mix to form a soft dough. Let it rest for 20min.
Divide the dough into small balls and roll each on a slightly floured surface and use a round cutter a bit bigger to cut into round shapes..
Take one piece and add minced meat on half side then fold the other half to cover it and press with a folk. Repeat the process on other pieces..
Arrange on a baking tray, egg wash and bake for 30min. Enjoy..

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. On a floured surface roll out one of the dough balls to fit into a sprayed pie dish.