French Meat Pie

JoSele Swopes

By
@JODIE57

This is a recipe my sister has been making for Thirty years now...It is a recipe my sister has been making for our Christmas Eve dinner along with our Artichoke Salad for a few years..they go great together...The crust is decorated with Autumn Leaves...The pictures are mine all of them...We use a very flaky pie crust on this recipe..I have made some changes to it though.....I use 3 different kinds of meat in mine, which my sister only uses beef...


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Comments:

Serves:

16

Prep:

30 Min

Cook:

1 Hr 40 Min

Ingredients

USE A FLAKY DOUBLE PIE CURST (YOUR FAVORITE)

PLUS SINGLE FOR THE LEAVES, AND CUTTERS

LEAVES OR ANY DESIGN YOU WANT TO USE FOR THE TOP

PIE FILLING INGREDIENTS

1 lb
pork sausage, sage (jimmy dean)
1/2 lb
ground sirloin (extra lean)
1/2 lb
ground veal (extra lean)

BROWN MEAT TOGETHER AND DRAIN ALL FAT

1 large
potatoes, mashed
1 medium
onion (minced fine)
1 Tbsp
garlic (minced)
1 tsp
sea salt
1 tsp
black pepper (cracked)
1 large
bay leaf (crushed)
1 tsp
thyme, dried
1 tsp
allspice, ground
1 tsp
nutmeg
1 can(s)
fire roasted tomatoes (with juice)
1/4 c
water or cream sherry
1 large
egg white (beaten till foamy)

Directions Step-By-Step

1
2 hours and 25 minutes is your total cooking time from start to finish....Makes 2 pies

Pre heat oven to 400* Using Deep dish pie plate...
Peel and boil potato, mash, no butter or milk...set aside...
2
Brown all meats together, drain fat, add onions, garlic cook with meat till clear.
Add in all spices, add tomatoes, add water and stir in mashed potatoes...Put on medium heat and simmer till water is absorbed approximately 25 minutes, will thicken add water or cream sherry a tablespoon at a time if necessary...
Turn down heat to low
3
While meat is simmering prepare pie crusts, roll out two pie crust top and bottom..You may use your favorite flaky crust...place crust into pie pan and spoon meat mixture into pie crust...Place top crust on top and press edges with your fingers or you may use a fork to press edges together...Brush top lightly with part of the Foamy Eggs Whites...On third crust roll out for your leaf shapes if desired...
4
Roll out single pastry to 1/8-in. thickness.

Cut out leaf shapes, using 1-in. to 1-1/2 in. cookie cutters. With a sharp knife, score pastry to create leaf veins. Brush bottom of each leaf with water. Place leaves around the edge of crust and or on top press lightly to set the leaves. Cover edge of pie crust with foil to protect edges from burning or over browning.

You can also use this technique with other cookie cutters, for other designs depending on what you are in the mood for..After placing the leaves where you like brush the remainder of the Foamy Egg Whites on top of the leaves.....
5
Bake at 400* for 45 minutes, then turn oven down to 375* remove foil and bake for 15 more minutes or till golden brown...
6
Remove from oven and let stand for 10 minutes before serving....
7
Serve with a nice salad, we always have it with our Avocado Artichoke salad...

Avocado, Artichoke Hearts Holiday Salad

About this Recipe

Course/Dish: Beef, Pork, Savory Pies
Regional Style: French