Recipe: French Meat Pies (18)

Maybe these will give you some ideas ?

Joe

FRENCH MEAT PIE
2 tbsp. cooking oil
1 lg. onion, thinly sliced
1 lb. ground beef
1 lb. ground pork
1 c. mashed potatoes
2 tsp. ground allspice
1 tsp. salt
1/4 tsp. pepper
Pastry for double crust pie (9")
1 egg, beaten (opt.)
In a skillet, heat oil over medium. Saute onion until tender. Remove and set aside. Brown beef and pork together. Drain. Combine onion, meat, potatoes and seasonings. Line pie plate with pastry. Fill with meat mixture. Top with crust. Seal and flute edges. Make slits in top crust. Brush with egg if desired. Bake at 375 degrees for 30 to 35 minutes or until golden brown. Yield: 6 to 8 servings.

FRENCH-CANADIAN MEAT PIE
1/2 tsp. salt
1/4 c. water
1 1/2 lb. combined ground pork and beef
1/4 tsp. black pepper
1/4 to 1/2 tsp. each poultry seasoning, cloves, and cinnamon (according to taste)
Pinch of nutmeg
1/4 c. ground celery
1 sm. onion, ground or minced fine
Combine all ingredients well and simmer, covered for 1/2 hour. Stir and break up meat several times. Drain off liquid. Let stand for fat to rise to top. Discard fat and return rest of liquid to meat mixture. Add 1/2 cup bread crumbs. Place in pastry lined pie tin. Cover with top crust and bake at 400 degrees for 25 minutes or until browned. Meat mixture may be made the day before and refrigerated until ready to use. Makes 1 (9 inch) pie.

FRENCH MEAT PIE
2 lbs. ground lean pork
1 lb. ground lean beef chuck
2 lg. onions, finely chopped
1 clove garlic, finely chopped
2 1/2 tsp. poultry seasoning
2 tsp. salt
1/2 to 2 tsp. pepper
1 tsp. celery salt
1/2 tsp. ground sage
1 c. water
3 med. potatoes, mashed
2 pkgs. pie crust mix
Combine pork, beef, onion and garlic in large heated skillet. Cook, stirring often until meats lose pink color. Stir in poultry seasoning, salt, pepper, celery, sage and water. Cover. Simmer 20 minutes. Uncover, simmer 10 minutes longer. Remove from heat. Stir in mashed potatoes. Cool. Prepare pie crust mix. Divide into fourths. Put crust into 9-inch pie shell, spoon half of cooled meat mixture into shell. Fold over edges of crust. Brush with egg. Put on top crust. Trim. Brush with egg. Cut slits in middle. Repeat for second pie. Bake at 425 degrees for 15 minutes then reduce heat to 350 degrees and continue cooking for 25 minutes. Bake and freeze or serve right away. Makes two pies.

FRENCH MEAT PIE - TOURTIERE
2 lbs. ground pork
1 med. onion, finely chopped
2 cloves garlic, finely minced
1 potato, peeled and quartered
1/8 - 1/4 tsp. ground cloves
1/8 - 1/4 tsp. ground cinnamon
Salt and pepper to taste
1 - 1 1/2 c. chicken stock
Pastry for a double crust pie
1 egg yolk beaten with 1 tbsp. water for glaze
Combine all ingredients except pastry and egg yolk. Blend thoroughly. Simmer, uncovered, for 30 minutes, stirring frequently. Skim any excess fat. Cook until mixture is tender and moist, but not wet. Let the meat mixture cool. Remove potato and mash with a fork. Return to meat mixture and mix well. Check seasoning. Roll dough and line a deep 9 inch pie pan with 2/3 of the pastry. Add the filling. Brush edges of crust with egg glaze. Roll out top crust and arrange on top. Seal, make vent holes to allow steam to escape and brush with egg glaze. Bake the tourtiere in a preheated 375 degree oven for 40-50 minutes or until crust is browned.

FRENCH MEAT PIE
1 lb. ground pork
1 lb. ground beef
1 lb. ground turkey
2 lg. onions, chopped
1 tsp. salt
1 tsp. celery salt
1 1/2 to 2 tsp. pepper
1/2 tsp. sage
1 c. water
4 med. potatoes, mashed
1/2 whole clove garlic
2 1/2 tsp. poultry seasoning
Combine meats, onion, garlic in large skillet. Cook, stirring often, until meats lose pink color. Stir in seasonings and water. Cover and simmer 20 minutes. Uncover and simmer 10 minutes more. Remove from heat and stir in mashed potatoes. Cool. Put in pie crust. Bake at 375 degrees for 45-60 minutes or until crust is lightly browned. Makes 2 pies.

FRENCH MEAT PIE
2 lb. ground beef
1 lb. ground pork
1 onion
4 or 5 potatoes
Table salt
Little pepper
1 c. water
1 tsp. cinnamon
1/2 tsp. cloves
Dice onion and cook with hamburg and pork until meat is partially cooked. Add other ingredients and cook until potatoes are done. Mash with cinnamon and cloves. Cool off. Put in pie crust and bake at 350 degrees for 1 hour. Also makes good dressing.

FRENCH MEAT PIE
1 1/2 lb. ground shoulder pork roast (med. grind)
2 tbsp. fresh onion, diced
1 tsp. salt
1/4 tsp. cloves
1/2 tsp. sage
1/2 tsp. allspice
1 c. bread crumbs
Cook first 6 ingredients in fry pan with 1/2 cup water. Add bread crumbs. Put in pie crust. Top with pie crust. Bake at 350 degrees for 45 minutes to 1 hour. Serve with mashed potatoes, French cut green beans.

MEM'S FRENCH MEAT PIE
1 tbsp. butter or margarine
1 sm. onion, chopped, saute onion in butter until golden
1 lb. of ground beef
1/2 lb. ground pork
2 1/2 c. warm water
Salt & pepper to taste
1/4 tsp. ground cloves
1/2 tsp. cinnamon
3 slices of bread
Add all ingredients except bread and cook slowly. Add bread at the end and let it stand for 1/2 hour. Put mixture between 2 pie crusts and bake at 350 degrees until crust is golden.

AUNT MARGIE'S FRENCH MEAT PIE
1 sm. onion, chopped fine
1 lb. lean hamburger
1/2 lb. ground pork
1 tsp. sage
1/4 tsp. ground cloves
1/2 tsp. cinnamon
Salt and pepper to taste
Fry onion and meats until done. Drain well. Add spices and 1 tablespoon of margarine. Add 2 cups of cold mashed potatoes and mix together. Pour into uncooked pie crust, cover with pie crust. Bake in 350 degree oven until crust is a golden brown. Serve with lots of nice rich brown gravy.

JILL'S GRANDMOTHER'S FRENCH MEAT PIE
2 med. onions, chopped
1/3 c. celery, chopped fine
2 lbs. ground beef
1 lb. ground pork
2 tbsp. Bell's seasoning
1 tbsp. Worcestershire sauce
2 tbsp. parsley flakes
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/3 c. black coffee
1 1/2 c. potatoes, mashed
Saute onions and celery; add beef and pork and brown a little. Add all other ingredients. Put into a large pastry lined pie plate. Top with 1 1/2 cups mashed potatoes. Sprinkle with onion flakes and top with pie crust. Make slits on top as with a regular pie. Bake at 350 degrees for 55 to 60 minutes.

TOURTIER OR FRENCH CANADIAN MEAT PIE
1 lb. lean ground beef
1/2 lb. lean ground pork
2 strips bacon, ground or finely diced
1 clove garlic, minced
2 med. onions, finely chopped
3/4 c. water
1 tsp. salt
1/4 tsp. pepper
3/4 tsp. sage
1/4 tsp. allspice
3 tbsp. chopped fresh parsley
1 boiled potato, mashed
CRUST:
2 c. flour
1 1/4 tsp. salt
1/2 c. butter or oleo
1 egg, beaten
1/4 c. milk
Place first 4 ingredients in heavy skillet and cook, stirring, for 5 minutes. Add next 6 ingredients, cover and cook 20 minutes. Remove from heat and stir in the last 2 ingredients. Let cool. Mix flour and salt in bowl. Add butter and cut in with pastry blender. Mix egg and milk together and add to flour mixture; form into 2 balls, wrap in wax paper and refrigerate for 1 hour. Roll out dough, make and fill a 2 crust 9 inch pie, sealing edges well. Make slits in top pastry. Bake at 400 degrees for 45 minutes to 60 minutes or nicely browned. This pie can be frozen before baking.

FRENCH MEAT PIE
2 lb. ground pork (lean)
2 lb. ground chuck
1 tsp. cinnamon
1/2 tsp. clove
1 tsp. onion powder or onion to taste
1 tsp. pepper
2 tsp. salt
Dash of allspice
3 or 4 med. cooked potatoes
Blend meat and spices together. Cook over medium-low heat for 1 1/2 hours. Mash cooked potatoes, then blend into meat mixture thoroughly. Place in pie shells and bake at 350 degree oven for 30 minutes. These pies may be frozen until ready for use. From freezer reheat in 350 degree oven about 30 minutes. Yield 4 pies.

FRENCH MEAT STUFFING OR MEAT PIE
5 lbs. lean ground beef
2 lbs. lean sausage
8 potatoes, cooked
Butter
Milk
2 lg. onions
Salt
Pepper to taste
Cinnamon
Poultry seasoning
1 c. water
3 slices bread, cubed
Saute onion in butter. Add sausage. Cook this a little while, add hamburger, salt, pepper, cinnamon, and poultry seasoning to taste. Add water and bread. Cook slowly 45 minutes. Mash potatoes with butter and milk. Add to meat mixture and cook another 15 minutes. Cool. May be used to stuff a turkey. Extra may be cooked in a covered pan. Make two homemade pie crusts. Fill one and cover with second crust. Slit top. Bake 1 hour at 350 degrees until golden.

FRENCH MEAT PIE
2 lb. ground pork (lean)
2 lb. ground chuck
1 tsp. cinnamon
1/2 tsp. clove
1 tsp. onion powder or onion to taste
1 tsp. pepper
2 tsp. salt
Dash of allspice
3 or 4 med. cooked potatoes
Blend meat and spices together. Cook over medium-low heat for 1 1/2 hours. Mash cooked potatoes, then blend into meat mixture thoroughly. Place in pie shells and bake at 350 degree oven for 30 minutes. These pies may be frozen until ready for use. From freezer reheat in 350 degree oven about 30 minutes. Yield 4 pies.

FRENCH MEAT PIE
1 lb. lean ground pork
1 lb. lean ground hamburger
1 onion, chopped
1/2 tsp. pepper
1/4 tsp. nutmeg
1/4 tsp. ground mace
1/4 tsp. allspice
1/2 tsp. bell poultry seasoning
Pinch of ground cloves
1 c. bread crumbs
1 c. bouillon
Brown the meats with the chopped onions. Add the next six ingredients and simmer for 30 minutes, covered. Stir frequently. Then add the bread crumbs and bouillon. Pour into a 9 inch pie crust and cover with second crust. Bake at 425 degrees for 10 minutes and then turn the oven down to 350 degrees and bake until the pie is browned.

FOURTIERE (fRENCH MEAT PIE
5 lbs. coarse ground pork (I use lean fresh ham or Boston Butt)
1 lg. ground beef chuck
3 onions, chopped & sauteed in sm. amount of fat
6 potatoes, cut up fine & cooked in 2 c. of water until tender
Mash in their cooking water and add to meat mixture.
1/2 c. bread crumbs
--SEASONINGS:--
Salt
Pepper
Garlic, crushed
Thyme
Sausage seasoning
Hot sauce
Sage
Bay leaf (remove after cooking)
Kitchen bouquet
Parsley (fresh or dried)
Accent
Cinnamon
Basil
Marjoram
Seasoned salt
Savory
Recipe for your favorite pastry. Not as rich as for dessert. In a large kettle put meat; add 2 cups water. Cook slowly until meat is no longer red. Add onions, potatoes and crumbs. Add seasonings that you prefer. I use most of them in small amounts. Simmer for at least 3 hours. stir often to keep from sticking. May need more liquid. I let the filling cool overnight so that excess fat can be skimmed off the top. Next day put filling in pie crust. Be sure the filling is very moist. Cover with the second pastry layer, seal and crimp the edges and slosh or prick the surface with a fork. Bake at 350 degrees until brown, about 45 minutes or 1 hour. Can be frozen. Heat and serve warm.

MEAT PIE (FRENCH TOURTIERE)
1 1/2 lb. ground lean pork
1 sm. onion, minced
1/2 c. boiling water
1 clove garlic, chopped
1/4 tsp. ground cinnamon
Pinch of ground cloves
1/4 tsp. celery salt
1/4 tsp. black pepper
1/4 tsp. sage
1 1/8 tsp. salt
1. In a heavy 3 quart saucepan, saute meat and onion. Drain. Return to pan. Add remaining ingredients. Cover and cook about 45 minutes or until about half the liquid has evaporated. Add 3 medium sized potatoes cooked and mashed or 1 cup instant potatoes to cooked meat mixture. Cool.
2. Preheat oven to 450 degrees.
3. Prepare two-crust pastry. Roll out half and line a deep 9 inch pie plate. Fill with cooled meat mixture. Roll out remainder of dough and cover pie. Flute and seal edges; slash top crust.
4. Bake in preheated 450 degree oven for 10 minutes. Reduce heat to 350 degrees and continue baking 30-40 minutes longer. May be made ahead and frozen.

TOURTIERE (FRENCH MEAT PIE)
1 lb. ground pork
1/2 lb. ground veal
6 slices bacon, diced
1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, minced
Dash of nutmeg
Dash of mace
Dash of salt
Dash of pepper
1 1/4 c. water
2 tbsp. cornstarch
Pastry for double crust pie
Brown the meat with the bacon pieces. Drain off the fat and stir in the onion, celery, garlic, and spices. Add 1 cup water and bring the mixture to a boil. Reduce heat and simmer 10-15 minutes, stirring frequently, until the onion is tender. Combine the cornstarch with remaining water and stir into the hot meat mixture. Cook over medium heat, stirring, until bubbling and thickened, 1-2 minutes more. Remove from heat and cool slightly. Fit half the pastry into a 9-inch pie plate and fill with the meat mixture. Top with remaining crust and decorate with leaves cut out of extra pastry, if desired. Seal and flute edges; cut slits for vents. Bake in a preheated 400 degree oven for 25-30 minutes. Serves 6.