Brontë Pie Emily Brontës Favourite Meat Pie Recipes

CANADIAN MEAT PIE

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Add egg and water; toss lightly with a fork until dough forms a ball. Divide dough in half; wrap in plastic and refrigerate. , In a large skillet, cook beef, pork, onion and garlic over medium heat until meat is no longer pink; drain. Stir in seasonings; heat through. , On a floured surface, roll out one portion of dough. Line a 9-in. pie plate with bottom pastry. Spoon filling into crust. Roll out remaining dough to fit top of pie. Place over filling. Seal and flute edges. Brush pastry with milk; cut slits in top. , Bake at 375° for 30-35 minutes or until golden brown, covering edges loosely with foil if necessary. Let stand for 15 minutes before cutting.

TOURTIERE DU QUEBEC (FRENCH-CANADIAN MEAT PIE)

Steps:

• Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat.
• Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits.
• Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.
• Freeze well.
• Note: If ground pork and ground veal cannot be found, you can use meatloaf mix which is all 3 meat but I'm not sure of the ratio.

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.

BRONTë PIE - EMILY BRONTë'S FAVOURITE MEAT PIE!

Steps:

• Trim off any large pieces of fat from the meat. Chop into small cubes then season with a little black pepper and salt.
• Melt the butter in a frying pan. Put in the meat cubes and cook in the butter until the outside of the meat is sealed all over. This will take about 15 minutes. Remove the meat from the pan and put to one side.
• Heat the oven to 200oC / 400oF / gas mark 6.
• Add a little more butter to the pan, if needed, and fry the chopped onion and the button mushrooms in the mixture of butter and meat juices. Continue to fry until most of the juices have gone from the pan but take care not to burn anything. Put these to one side too.
• Roll out the puff pastry on a flour covered surface until it is rectangular in shape. The pastry has to be big enough to wrap the meat in to make a 'pastry envelope'.
• Take the onion / mushroom mixture and spread it onto the pastry, then put the sealed meat on top of the onion / mushroom mixture.
• Spread the pate onto the meat then brush all round the edges of the pastry rectangle with an egg that has been beaten.
• Make the envelope with the pastry to hold the meat and onions. Seal the edges by squeezing together the egg covered pastry edges where they meet.
• Brush all the visible pastry with the remainder of the egg (helps make the pastry go brown).
• Bake in the centre of the heated oven for 20 minutes.
• Keeping the pie in the oven, turn down the heat to 180oC / 350oF / gas mark 4 and leave for another 15 minutes. The pastry should be a lovely golden brown in colour.