Alsatian Meat Pie Recipes

ALSATIAN POTATO PIE

Steps:

• Cover potatoes with water in a medium saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool.
• Bring 3/4 cup plus 3 tablespoons cream, garlic, and nutmeg to a boil in a small saucepan over medium-high heat. Cook until mixture is reduced by half. Season with salt and pepper.
• Melt butter in a skillet over medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper.
• Preheat oven to 400°. Whisk egg yolk and remaining 1 table- spoon cream in a small bowl; set aside. On a lightly floured surface, divide puff pastry into two 6-by-13-inch rectangles. Set one rectangle on a baking sheet lined with parchment. Top with half of potatoes, leaving a 1/2-inch border all around and overlapping slightly, then half of leek mixture and 3/4 cup cheese; season with salt and pepper. Repeat layering with remaining potatoes, leek mixture, and cheese. Brush edges of pastry with egg wash. Cover with remaining pastry rectangle; gently press edges with a fork to seal. Cut 2-inch slits lengthwise in center of crust, 2 inches apart. Brush with egg wash and sprinkle with parsley sprigs. Refrigerate until cold, about 30 minutes.
• Bake until golden brown and puffy, about 35 minutes. Remove from oven; pour cream mixture into pie vents with a funnel. Bake 10 minutes more. Let stand 15 minutes before serving.

ALSATIAN POTATO PIE

Steps:

• Cover potatoes with water in a medium saucepan. Bring to a boil. Season water with salt; cook until just tender, 13 to 15 minutes. Drain, and let cool.
• Bring 3/4 cup plus 3 tablespoons cream, the garlic, and nutmeg to a boil in a small saucepan. Cook mixture until reduced by half. Season with salt and pepper.
• Melt butter in a skillet over medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper.
• Whisk egg yolk and remaining 1 tablespoon cream in a small bowl. On a lightly floured surface, roll out and trim dough into two 13-by-6-inch rectangles. (If necessary, overlap edges of two smaller pieces to form a larger rectangle; brush overlap with water to seal, then roll out.) Set 1 rectangle on a parchment-lined baking sheet. Top with half the potatoes, leaving a 1/2-inch border all around and overlapping potatoes slightly. Top with half the leek mixture and half the cheese; season with salt and pepper. Repeat layering with remaining potatoes, leeks, and cheese. Brush edges of dough with egg wash. Cover with remaining dough rectangle; gently press edges with a fork to seal. Cut 2-inch slits crosswise in center of crust, 2 inches apart, to let steam escape. Brush with egg wash. Refrigerate pie until firm, about 30 minutes.
• Preheat oven to 400°F. Bake until golden brown and puffy, about 35 minutes. Remove from oven. Pour cream mixture into pie vents with a metal funnel. Bake 10 minutes more. Transfer pie to a wire rack, and let stand 15 minutes before serving.

ALSATIAN ONION PIE

Steps:

• Saute onions in oil (I added 1/2 cup water to prevent burning, or you could substitute water for the oil to reduce fat), until translucent and mostly soft.
• Blend the soy milk, tofu, salt, pepper, nutmeg, and flour until smooth.
• Then combine the onions, the soy milk mixture and the couscous.
• Pour into the prepared pie shell.
• Bake in a preheated oven at 350 degrees for about 30 minutes.

FAVORITE FRENCH CANADIAN MEAT PIE

Steps:

• In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.