Cape Breton Meat Pie Recipes
CAPE BRETON MEAT PIE
Simple/Easy Recipe - Very Flavourful!! Great for holidays since it can be quickly prepared and frozen. This recipe was a traditionally served Christmas Eve and during the holidays by my Mother, Elizabeth Anne and continues to be a carried on with our family now. It wasn't Christmas until you could savour the smell and taste of Mom's meat pie. Enjoy and share! But don't wait till Christmas to "Enjoy and Share". Thank heavens for Mothers!!!
Provided by whittlejohn
Categories Meat
Time 50m
Yield 5-7 meat pies
Number Of Ingredients 7
Steps:
- Cook meat in pot by covering with water and simmering for 30 minutes.
- Add spices (salt, pepper and poultry seasoning to taste).
- When mixture is cooked, add mashed potatoes and mix well- should not be lumpy.
- Fill double crust pie shells.
- Makes 5- 7 pies.
- Bake at 375 degrees till crust is golden.
- Freezes well for 6 months.
Nutrition Facts : Calories 886, Fat 37.8, SaturatedFat 14.6, Cholesterol 183.2, Sodium 196.1, Carbohydrate 74.4, Fiber 9.4, Sugar 3.3, Protein 60.2
CAPE BRETON 'PORK' PIES
The name of this recipe is a little misleading; there is no pork in these sweet treats! A crisp cookie tart shell, a sweet date filling, and maple icing make these tarts a unique and delicious Cape Breton treat! Use more or less icing on each tart, depending on how sweet you like them.
Provided by poush
Time 1h31m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Tart shells: Sift together flour and 2 tablespoons confectioners' sugar in a bowl. Cut in 1 cup butter; knead until well blended. Form dough into 3/4 inch balls. Press evenly into 1 1/2 inch tart cups on the bottom and up the sides to form a shell.
- Bake in preheated oven until pale gold, about 16 minutes. Let shells cool in the pan. Gently loosen and remove them from pan using a knife.
- Filling: Combine dates, water, brown sugar, and salt in a saucepan. Bring to a boil; boil gently for about 10 minutes, stirring constantly. Mash dates with a fork as they cook. Remove from heat and stir in vanilla. Allow mixture to cool before spooning into tart shells.
- Icing: Cream 1/4 cup butter in a small bowl with an electric mixer. Gradually add 1 cup of the sugar while continuing to mix. Add the milk, remaining 1 1/4 cups sugar, and maple extract. Beat at high speed until smooth. Icing should be thick enough to pipe. Spoon mixture into pastry bag with a small round or star-shaped tip. Pipe a swirl of icing on each tart.
Nutrition Facts : Calories 118.7 calories, Carbohydrate 18.7 g, Cholesterol 12.8 mg, Fat 4.9 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 3.1 g, Sodium 47.9 mg, Sugar 13.8 g
PRINCE EDWARD ISLAND'S ACADIAN MEAT PIE FILLING
Make and share this Prince Edward Island's Acadian Meat Pie Filling recipe from Food.com.
Provided by Annacia
Categories Savory Pies
Time P1DT1h
Yield 4 pies
Number Of Ingredients 14
Steps:
- Boil chicken whole, in just enough liquid to cover. De-bone and cut into cubes saving 2 cups of the cooking broth. Set aside.
- Make the gravy by mixing the butter and flour together over a med heat. Add the broth along with the crushed bouillon whisking until smooth and thickened.
- Mix all together; add chopped onion, spices, salt and pepper. Divide into four.
- Make the crust dough. Roll out and make four 9-inch pie shells (double). Line pie plates; add meat mixture and gravy; add top crust and bake at 350 degrees for 50 mins or until golden brown.
- Makes four 9" pies.
Nutrition Facts : Calories 2304.1, Fat 129.3, SaturatedFat 50.8, Cholesterol 399.3, Sodium 2015.7, Carbohydrate 157.2, Fiber 6.7, Sugar 2, Protein 118.2
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HOW TO MAKE AN ACADIAN MEAT PIE IN 6 EASY STEPS | CBC NEWS
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- Cook the meat first. Simmer about 2.2 kilograms (5 pounds) of pork buckeye and 1.8 kilograms (4 pounds) of whole cut up chicken with the skin on, in separate pots.
- Make the filling. Chop the chicken and pork into small cubes. Mix the meat with: 2 cups mashed potatoes. 2 medium onions, chopped. 1 cup crumbs from toasted bread.
- Make the crust. While the filling is cooking you can make the dough for your pie crust. 9 cups flour. 2 packages of active dry yeast. 3/4 pound of shortening.
- Roll the dough. Prep a large clean surface for rolling, and sprinkle a light dusting of flour. Arsenault measures and rolls out each crust individually — 12 ounces or 330 grams for each bottom crust, and 9 ounces or 240 grams per top crust.
- Fill the pie. Fill the pie with about 2 cups meat filling — don't overfill, Arsenault said. Wet the edge of the pie crust with warm water using a pastry brush or your fingers, and place the top crust on the pie, patting it down slightly.
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