How to make French Meat Pie
Ingredients
8 ounces ground pork
16 ounces lean ground beef
1 medium onion diced fine
2 large potatoes, cleaned and diced
½ cup water
⅛ tsp black pepper
½ tsp salt
¼ tsp cinnamon
¼ tsp all-spice
¼ tsp cloves
2 layers of pie crust
Instructions
Combine the ground pork, ground beef, water and onions in a skillet
Place a cover on the pan and cook until the meat is cooked through and onions are soft. Stirring occasionally.
In a pot of lightly salted water, place the diced potatoes in. Boil until tender and drain
Add the potatoes to the meat mixture
Add in the cinnamon, cloves, all spice, salt and pepper and combine well
Mash this mixture with a potato masher
Roll your pastry dough into two 11 inch circles, counter dusted with flour
Place one pie crust in the bottom of a pie plate
Spoon in the meat mixture
Cover with the top layer of pastry.
Flute the edges and make a few slits in the top of the crust
Bake at 450* for 20 minutes, or until the crust is light golden brown
Enjoy!
Nutrition Information:
SERVING SIZE: 1
Amount Per Serving: CALORIES: 120 | TOTAL FAT: 22g | SATURATED FAT: 12g | TRANS FAT: 10g | CHOLESTEROL: 140mg | SODIUM: 28mg | CARBOHYDRATES: 120g | SUGAR: 18g | PROTEIN: 12g
Frequently Asked Questions:
Can I use a different combination of meats?
While the recipe suggests a combination of ground pork and lean ground beef, you can customize the meat mixture according to your preference.
You can try using different ratios or even substitute with other ground meats like veal or lamb.
Can I use store-bought pie crust?
Yes, you can use store-bought pie crust instead of making it from scratch. It can save time and effort while still providing a delicious result.
Just make sure to follow the instructions on the store-bought pie crust package for baking.
How long should I boil the diced potatoes?
Boil the diced potatoes until they are tender. The exact boiling time can vary depending on the size of the potato chunks, but it typically takes around 10-15 minutes.
Check for tenderness by piercing the potatoes with a fork. Once they are easily pierced, they are done.
Can I add other spices or herbs to the meat mixture?
Absolutely! You can experiment with additional spices or herbs to enhance the flavor of the meat pie.
Traditional French herbs like thyme or rosemary could complement the spices listed in the recipe. Adjust the quantities based on your taste preferences.
How can I store and reheat the meat pie?
If you have leftovers, store the meat pie in an airtight container in the refrigerator. It can be reheated in the oven at a lower temperature (around 325°F) until heated through.
Cover it with aluminum foil to prevent excessive browning.
Can I make the pie crust from scratch?
Absolutely! While the recipe suggests using store-bought pie crust, you can definitely make the crust from scratch if you prefer.
There are various recipes available for homemade pie crusts that you can use.
Can I substitute or omit any of the spices?
Yes, you can make adjustments to the spices based on your taste preferences. If you’re not a fan of a particular spice or don’t have it on hand, you can omit or substitute it with a different spice that complements the flavors of the meat and potatoes.
Can I make the meat mixture ahead of time?
Yes, you can prepare the meat mixture in advance and refrigerate it until you’re ready to assemble the pie.
Just make sure to store it in an airtight container and use it within a couple of days for freshness.
Can I freeze the French Meat Pie?
Yes, you can freeze the cooked and cooled French Meat Pie for future consumption. Wrap it tightly with plastic wrap or aluminum foil, or place it in an airtight container, and store it in the freezer for up to 3 months.
Thaw it in the refrigerator overnight before reheating.
Can I add other ingredients to the meat mixture?
Absolutely! French Meat Pie is versatile, and you can add other ingredients to the meat mixture to customize the flavors.
For example, you can incorporate sautéed mushrooms, diced carrots, or herbs like thyme or rosemary to enhance the taste and texture of the pie.