Christmas Meat Pie Recipes

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CHRISTMAS MEAT PIE



Christmas Meat Pie image

"Because my husband hunts, I'm always trying new ways to use venison," writes Jan Stahl of Flin Flon, Manitoba. "When I incorporated it into my meat pie recipe - a traditional Fresh-Canadian dish - it was a smash hit! We make dozens of these pies as Christmas gifts."

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 6-8 servings.

Number Of Ingredients 15

1 pound ground pork
1 pound ground venison
3 cups water
2 medium onions, chopped
1 medium carrot, chopped
2 tablespoons beef gravy mix
2 teaspoons dried thyme
2 teaspoons ground mustard
3 garlic cloves, minced
1 teaspoon rubbed sage
1 teaspoon pepper
1/2 teaspoon salt
3 cups hot mashed potatoes (prepared without added butter or milk)
Pastry for double-crust pie (9 inches)
Milk

Steps:

  • In a large skillet, cook pork and venison over medium heat until no longer pink; drain. Stir in water, onions, carrot, gravy mix, thyme, mustard, garlic, sage, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until vegetables are tender, stirring occasionally. Drain. Stir in potatoes. , Line a 9-in. deep-dish pie plate with bottom pastry; trim even with edge. Add meat mixture. Roll out remaining pastry to fit top of pie. Make decorative cutouts or cut slits in pastry; place over filling. Trim, seal and flute edges., Brush pastry and cutouts with milk; place cutouts on the pie. Bake at 400° for 15 minutes. Reduce heat to 350° bake 35-40 minutes longer or until golden brown.

Nutrition Facts : Calories 517 calories, Fat 24g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 569mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.

CHRISTMAS EVE MEAT PIE



Christmas Eve Meat Pie image

When this pie is baking, my daughter says that the house smells like Christmas. This recipe evolved over the years and is served as part of our family's Christmas Eve celebration. It's a soul-satisfying dinner on a cold winter day.-Michele Bouchard, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 8 servings.

Number Of Ingredients 13

2 tablespoons butter
2 large onions, chopped (about 2 cups)
2 garlic cloves, minced
1 pound lean ground beef (90% lean)
1/2 pound ground pork
1 can (8 ounces) tomato sauce
1-1/2 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon each ground cloves, ground mace and ground nutmeg
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup frozen shredded hash brown potatoes
1 package (14.1 ounces) refrigerated pie pastry

Steps:

  • Preheat oven to 400°. In a Dutch oven, heat butter over medium heat. Add onions; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add beef and pork; cook 8-10 minutes or until no longer pink, breaking up meat into crumbles. Drain., Stir tomato sauce and seasonings into meat mixture. Stir in spinach and potatoes. Remove from heat., Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Add filling. Unroll remaining pastry; place over filling. Trim, seal and flute edge. Cut slits in top. Bake 10 minutes., Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning.

Nutrition Facts :

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

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 PIE



Christmas pie image

Combine a few key Christmas flavours here to make a pie that both children and adults will adore

Provided by Mary Cadogan

Categories     Buffet, Dinner, Main course

Time 1h45m

Yield Cuts into 10-12 slices

Number Of Ingredients 13

2 tbsp olive oil
knob butter
1 onion, finely chopped
500g sausagemeat or skinned sausages
grated zest of 1 lemon
100g fresh white breadcrumbs
85g ready-to-eat dried apricots, chopped
50g chestnut, canned or vacuum-packed, chopped
2 tsp chopped fresh or 1 tsp dried thyme
100g cranberries, fresh or frozen
500g boneless, skinless chicken breasts
500g pack 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 mins.
  • 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 mins. Remove and leave to cool completely. Serve with a winter salad and pickles.

Nutrition Facts : Calories 488 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 1.4 milligram of sodium

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

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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