French Meat Pie

4
JoSele Swopes

By
@JODIE57

This is a recipe my family to include myself have been making for Thirty years now...we have been making for our Christmas Eve dinner along with our Artichoke Salad for a quite 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 some only use beef...

Rating:

★★★★★ 2 votes

Comments:
Serves:
16
Prep:
30 Min
Cook:
1 Hr 40 Min
Method:
Bake

Ingredients

  • USE A FLAKY DOUBLE PIE CRUST (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 medium
    onion (minced fine)
  • 1 Tbsp
    garlic (minced)
  • 1 tsp
    himalayan pink 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
    cream sherry or scotch, non-alcoholic apple cider
  • 1 large
    egg (beaten slightly) +1 tbsp water set aside
  • 1/3 c
    bell peppers (colored) red, green, yellow 1/3 cup each = 1cup
  • 1/3 c
    currants

How to Make French Meat Pie

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...
  2. Brown all meats together, drain fat, add onions, garlic cook with meat till clear.
    Add in all spices, add tomatoes, add cream sherry or Scotch or Apple Cider. Put on medium heat and simmer till liquids are absorbed approximately 25 minutes on simmer.
  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...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.
    Brush tops of leaves with remaining egg wash.
    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 wash 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.... And Voila!
  7. Serve with a nice salad, we always have it with our Avocado Artichoke salad...

    Avocado and Artichoke Hearts Holiday Salad

Printable Recipe Card

About French Meat Pie

Course/Dish: Savory Pies
Main Ingredient: Beef
Regional Style: French
Dietary Needs: Dairy Free Soy Free
Other Tag: Heirloom



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