The Flavor Lab

Eat better

(Experiment 192) Meat pie

The meat pie is the light version of the traditional Quebecois tourtiere. A tourtiere is a 2″+ pie filled with 3 types of meat ( usually chicken, beef, pork, or wild meat) has an equal ratio of potatoes/meat, you cannot use oil or butter but only lard! 1 pie will feed 20 people ๐Ÿ˜‰

As mentioned the meat pie is more of an urban (Montreal) version and while they look somewhat similar they definitely aren’t the same.

You need

  • 1lbs ground veal
  • 1/2lbs ground pork
  • ~1cup of diced peeled potatoes
  • 250ml broth of your choice
  • Pinch ground nutmeg
  • Pinch ground cinnamon
  • Pinch ground cloves
  • 1 minced clove garlic
  • 2 disk of pate brisรฉe
  • 1 minced onion or shallot
  • oil

Instructions

  1. First, take care of the pie dough (pate brisee) as you need to refrigerate this. Note it can be done up to 24hr in advance.
  2. Heat a pan over medium-low then add some oil. Add the onion and garlic and cook for 2 minutes. You just want to soften them. Increase heat to medium and add the meat, cook for 10-15 minutes. Every couple of minutes, break the meat in pieces. Add the remaining ingredients and cook for another 30-35 minutes, stirring every now and then. There should be barely any liquid left in the pan. Give it a taste test, adjust with salt and pepper. Remove from heat and let cool. The reason is if you fill your pie with hot meat, it will get soggy ๐Ÿ‘Ž
  3. Tip: You can stretch the bottom disk and put it in the tin, then put it in the freezer before filling. This will ensure your crust remain crispy
  4. Transfer in a mixing bowl or container, cover, and let it take a nap in the fridge for 2-3 hours. If you live up north, you can put the bowl outside ๐Ÿ˜‰
  5. Pre-heat oven to 375F
  6. Take some butter and lightly butter your pie tin (I would recommend you use a 7″ tin), add a tad of flour, shake it all over in order to cover all the butter. Give it a tap and discard extra flour. Put the dough in the tin, cut extra dough. Dump the meat filling in the pie. Put the second disk of dough on top and pinch the dough on the edge using a fork. Again if you are fancy you can google some cuter way to do this. Cut a hole in the middle of the dough in order for steam to come out while baking. Put in oven and bake for 25 minutes.
  7. At this stage, the top of the pie should start to brown. Cover lightly with aluminum foil and bake in the oven for another 25 minutes.

Note that you can freeze leftover, just let it cool, cut in pieces, wrap with plastic film. A quick 20 minutes in the oven and you have a fast warm comforting meal ready

Next Post

Previous Post

Leave a Reply

© 2022 The Flavor Lab

Theme by Anders Norén