Christmas Meat Pie Cook Ahead And Freeze Recipes

TRADITIONAL CHRISTMAS MEAT PIE

Traditional Christmas Meat Pie image

This is an old family recipie that has been passed down through the generations. In our home it is considered a special Christmas treat. Serve with mashed potatoes and choice of vegetables. We like to top ours with a little ketchup.

Provided by Poppa Doug

Categories Savory Pies

Time 30m

Yield 6 pies, 36 serving(s)

Number Of Ingredients 10

Ingredients

4 lbs ground lean pork
3 lbs lean ground beef
5 medium potatoes (boiled and mashed)
1 1/2 tablespoons salt
2 teaspoons pepper
2 large onions (chopped)
2 tablespoons dried celery flakes
1 tablespoon poultry seasoning
1 tablespoon sage
1 1/2 cups water

Steps:

Cut boil and mash potatoes with a bit of milk and set aside.
In a very large pot combine meat with salt, pepper, onion, celery flakes and all seasonings and simmer on med to low heat for 1 hour. Stir occasionally.
Once cooked drain liquid from meat mixture and replace with water and add potatoes.
Mix well and refrigerate over night.
Prepare pastry and divide dough for 6 double crust pies.
Refrigerate pastry over night.
Next morning roll pastry, line pie plates and fill with meat mixture and top with pastry. Cut a few slits in top crust and brush with egg wash. (To make egg wash.
beat 1 egg with a tbsp of milk.).
Bake at 425* for 25-30 minute.
Cool and freeze in freezer bags up to 6 months.
Reheat from frozen at 350* for 45-50 minute.

CHRISTMAS MEAT PIE - COOK AHEAD AND FREEZE

Christmas Meat Pie - Cook Ahead and Freeze image

Found on the BBC Good Food site.Made this for the family at Christmas and everyone LOVED it! I'm not going to wait 12 months before making another (minus the holly leaves!) The time stated excludes cooling.

Provided by Tina and Dave

Categories Savory Pies

Time 2h5m

Yield 10-12 slices

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
butter
1 onion, finely chopped
500 g sausage meat or 500 g skinned sausages
1 lemon, zest of, grated
100 g fresh white breadcrumbs
85 g ready-to-eat dried apricots, chopped
50 g chestnuts, chopped (canned or vacuum packed)
2 teaspoons fresh thyme or 1 teaspoon dried thyme, chopped
100 g cranberries (fresh or frozen)
500 g boneless skinless chicken breasts
500 g ready-made shortcrust pastry
beaten egg, to glaze

Steps:

Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil and the butter in a frying pan, then add the onion and fry for 5 mins until softened. Cool slightly. Tip the sausagemeat, lemon zest, breadcrumbs, apricots, chestnuts and thyme into a bowl. Add the onion and cranberries, and mix everything together with your hands, adding plenty of pepper and a little salt.
Cut each chicken breast into three fillets lengthwise and season all over with salt and pepper. Heat the remaining oil in the frying pan, and fry the chicken fillets quickly until browned, about 6-8 minutes.
Roll out two-thirds of the pastry to line a 20-23cm springform or deep loose-based tart tin. Press in half the sausage mix and spread to level. Then add the chicken pieces in one layer and cover with the rest of the sausage. Press down lightly.
Roll out the remaining pastry. Brush the edges of the pastry with beaten egg and cover with the pastry lid. Pinch the edges to seal, then trim. Brush the top of the pie with egg, then roll out the trimmings to make holly leaf shapes and berries. Decorate the pie and brush again with egg.
Set the tin on a baking sheet and bake for 50-60 mins, then cool in the tin for 15 minutes Remove and leave to cool completely. Serve with a winter salad and pickles.

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