Pork and veal meat pie

    12 hours 55 min

    This is a French Canadian meat pie that I like to make with both pork and veal. Whether you want to make one pie or 12 pies, the important thing is to follow the ratios. This type of pie is traditionally served with mashed potatoes and marinated beetroot.

    3 people made this

    Serves: 6 

    • 3 parts minced pork and 1 part minced veal
    • 1 small chopped onion per 450g of meat
    • 3/4 teaspoon salt per 450g of meat
    • 1/2 teaspoon ground cloves per 450g of meat
    • 1/8 teaspoon ground cinnamon per 450g of meat
    • shortcrust pastry for a pie base and pie lid

    Prep:15min  ›  Cook:4hr40min  ›  Extra time:8hr chilling  ›  Ready in:12hr55min 

    1. Place minced meat, onion, salt, cloves and cinnamon in a large pot over medium-high heat. Brown the meat for a few minutes; reduce heat and simmer for 4 hours, stirring frequently. Allow the meat to cool and chill overnight.
    2. Remove the layer of fat from the surface, reserving the layer of jelly that has formed under the layer of fat, if possible. Reheat the meat with the jelly, until warm.
    3. Preheat oven to 220 C / Gas 7.
    4. Arrange pastry in a pie dish; fill with the meat mixture and cover with a pastry lid. Trim and seal the pie, making 2 or 3 slits in the middle to allow the steam to escape while the pie is baking.
    5. Bake for 10 minutes in preheated oven. Lower the heat to 180 C / Gas 4; bake the pie for another 30 minutes, or until pastry is golden brown and cooked through. If it browns too quickly, cover with foil to avoid burning.

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