This Meat Pie Recipe is an old family recipe that’s been passed on from generation to generation. Now it’s my turn to prepare delicious Meat Pies for the Holidays. One day, I will be passing this delicious and easy Meat Pie Recipe to my kids so the tradition continues.
Meat Pie is a French Canadian Traditional Recipe usually prepared during the Holiday Season. This recipe Makes 2 meat pies, but can easily be doubled or tripled to make more and freeze them.
Ingredients
Pastry for 2 double crust pies
3 pounds of lean ground pork
2 large onions chopped
1/2 teaspoon of ground clove
1/2 teaspoon of ground cinnamon
salt and pepper to taste
Water to cover pork
Instructions
In a large cooking pot, add the pork, onions, ground clove, cinnamon, salt and pepper.
Cover the meat with water adding about the same quantity of water as meat.
Bring to a boil, turn down the heat to minimum, cover and simmer for 2 hours.
Taste and adjust seasonings if needed.
Let the meat cool down in a cool place (refrigerator or outside if it’s cold enough).
When the meat has cooled down, preheat the oven to 450° F.
Line 2 – 9″ pie plates with bottom pastry and trim the edges.
Using a large spoon with holes, spoon the meat equally between both pie crusts.
Cover each pie with the top pastry (make a few holes in your pastry to let the steam out).
Trim and seal the edges.
Bake for 10 minutes at 450°F. Reduce the heat to 350°F and cook for an extra 30 minutes (cooking may vary depending on the type of plates you use. Glass or metal).
You can freeze your meat pies at this point, just let them cool down before. Thaw and heat in the oven at 350° F until the inside is warm before serving.
In our family, this Family Traditional French Canadian Meat Pie is served on Christmas dinner, with mashed potatoes, Turkey, gravy, Stuffing, and French Canadian Pigs Feet and Meatball Ragout. What a feast! Can’t wait for Christmas!
Ingredients
- Pastry for 2 double crust pie
- 3 pounds of lean ground pork
- 2 large onions chopped
- 1/2 teaspoon of ground clove
- 1/2 teaspoon of ground cinnamon
- salt and pepper to taste
- Water to cover pork
Instructions
- In a large cooking pot, add the pork, onions, ground clove, cinnamon, salt and pepper.
- Cover the meat with water adding about the same quantity of water as meat.
- Bring to a boil, turn down the heat to minimum, cover and simmer for 2 hours.
- Taste and adjust seasonings if needed.
- Let the meat cool down in a cool place (refrigerator or outside if it's cold enough).
- When the meat as cooled down, preheat the oven to 450° F.
- Line 2 - 9" pie plates with bottom pastry and trim the edges.
- Using a large spoon with holes, spoon the meat equally between both pie crust.
- Cover each pie with the top pastry (make a few holes in your pastry to let steam out).
- Trim and seal the edges.
- Bake for 10 minutes at 450°F. Reduce heat to 350°F and cook for an extra 30 minutes (cooking may vary depending on the type of plates you use. Glass or metal).
- You can freeze your meat pies at this point, just let them cool down before. Thaw and heat in the oven at 350° F until the inside is warm before serving.
Enjoy!
Thanks for visiting Do It All Working Mom.
Love your meat pie! Especially adore the addition of clove and cinnamon, I can almost smell the wonderful aroma from here! I’ll take one to go please! I wish….
The smell of Holiday cooking. Just love it!
Caroline, I make a lot of English-style meat pies (my heritage), but I’ve never heard of this French Canadian meat pie! My husband is half French Canadian, so I just asked him about it and he said his father’s family made the meat pies! All these years and he never mentioned it — sheesh!
It’s so delicious! So glad my kids love it as well.
PS Another thing my husband remembers from childhood is cretons. Do you make that as well?
I’ve never tried to make creton but my grandmother and my mother did. On my list of family recipes to try 🙂