Prince Edward Islands Acadian Meat Pie Filling Recipes

FAVORITE FRENCH CANADIAN MEAT PIE

Favorite French Canadian Meat Pie image

I'm a seventh-generation French Canadian, and my ancestors started the tradition of serving this meat pie on Christmas Eve. One year I didn't make it, and my daughter and I felt something was missing. The savory pie goes well with salad and fresh rolls for a lighter meal, and it's good served in small portions with turkey and all the trimmings, too.

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1-1/4 pounds ground pork
1/2 pound ground beef
1/4 pound ground veal
1 cup grated peeled potatoes
1/2 cup grated onion
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried savory
1/4 teaspoon rubbed sage
1/8 teaspoon ground cloves
1/4 cup plus 2 tablespoons water, divided
1/4 cup dry bread crumbs
1 egg
Dough for double-crust pie

Steps:

In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.

Nutrition Facts : Calories 501 calories, Fat 29g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 737mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.

CANADIAN MEAT PIE

Canadian Meat Pie image

This hearty meat pie has a filling seasoned with a tasty combination of herbs and spices and is topped with a flaky golden crust. Called tourtiere, it's a dish traditionally served by French Canadians following mid-night Mass on Christmas Eve.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 18

Ingredients

2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
1 egg, beaten
2 to 3 tablespoons cold water
FILLING:
3/4 pound ground beef
3/4 pound ground pork
1 medium onion, chopped
1 garlic clove, minced
1/4 cup water
1 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1/8 teaspoon ground cloves
Milk

Steps:

In a large bowl, combine flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Add egg and water; toss lightly with a fork until dough forms a ball. Divide dough in half; wrap in plastic and refrigerate. , In a large skillet, cook beef, pork, onion and garlic over medium heat until meat is no longer pink; drain. Stir in seasonings; heat through. , On a floured surface, roll out one portion of dough. Line a 9-in. pie plate with bottom pastry. Spoon filling into crust. Roll out remaining dough to fit top of pie. Place over filling. Seal and flute edges. Brush pastry with milk; cut slits in top. , Bake at 375° for 30-35 minutes or until golden brown, covering edges loosely with foil if necessary. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 480 calories, Fat 32g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 643mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.

PRINCE EDWARD ISLAND'S ACADIAN MEAT PIE FILLING

Prince Edward Island's Acadian Meat Pie Filling image

Make and share this Prince Edward Island's Acadian Meat Pie Filling recipe from Food.com.

Provided by Annacia

Categories Savory Pies

Time P1DT1h

Yield 4 pies

Number Of Ingredients 14

Ingredients

one 5 lb. chicken
3 lbs pork, already cooked and chopped
1 medium onion, chopped finely
1 tablespoon summer savory
1 tablespoon coriander seed
2 -3 tablespoons butter
2 -3 tablespoons flour
2 chicken bouillon cubes, crushed
salt and pepper, to taste
6 cups flour
4 teaspoons baking powder
1 1/2 teaspoons salt
3/4 lb lard
2 cups milk (approximately, enough to make dough soft)

Steps:

Boil chicken whole, in just enough liquid to cover. De-bone and cut into cubes saving 2 cups of the cooking broth. Set aside.
Make the gravy by mixing the butter and flour together over a med heat. Add the broth along with the crushed bouillon whisking until smooth and thickened.
Mix all together; add chopped onion, spices, salt and pepper. Divide into four.
Make the crust dough. Roll out and make four 9-inch pie shells (double). Line pie plates; add meat mixture and gravy; add top crust and bake at 350 degrees for 50 mins or until golden brown.
Makes four 9" pies.

Nutrition Facts : Calories 2304.1, Fat 129.3, SaturatedFat 50.8, Cholesterol 399.3, Sodium 2015.7, Carbohydrate 157.2, Fiber 6.7, Sugar 2, Protein 118.2

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Cook the meat first. Simmer about 2.2 kilograms (5 pounds) of pork buckeye and 1.8 kilograms (4 pounds) of whole cut up chicken with the skin on, in separate pots.
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Bake your pie. Pre-heating the oven is very important, Arsenault said. Bake at 375 degrees for 40 minutes. The crust will rise again slightly as it bakes.

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