Meat 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 got the recipe from my husband's mother.
It's yummy and pretty easy to make too!
Best served fresh, but you can also make ahead and freeze or refrigerate.
When pork is cooked remove fat from pan.
You can have Meat pie using 7 ingredients and 7 steps. Here is how you cook that.
Ingredients of Meat pie
- Prepare 1 cup of Flour.
- You need 1 tsp of Baking powder.
- Prepare Pinch of salt, curry 1 tsp.
- You need of Fillings.
- Prepare of Meat.
- Prepare of Blended tarugu n onion.
- It's 1 cube of maggi, spices.
The pie came out tasting almost exactly like the ones we used to make! 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. Cook until the meat is no longer pink, then add remaining ingredients mixing well.
Meat pie instructions
- Mix flour, baking powder, salt n a little warm water, make a soft dough. Cover n allow 2 rise a bite.
- Pound ur raw meat.
- Cook ur meat wt blended kayan miya salt a cube of maggi until tender.
- Pieces ur dough n spread into circular form n add filling.
- Fold n pin wt a folk.
- Deep fry n enjoy.
- Enjoy.
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. Pour the meat filling inside the dough. Roll out the other dough ball, and place on top of the meat, fluting the. The aroma was familiar to me, and I asked for a taste.
