Christmas Eve Meat Pie Recipes

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.

TRADITIONAL CHRISTMAS MEAT PIE

Steps:

• Cut boil and mash potatoes with a bit of milk and set aside.
• In a very large pot combine meat with salt, pepper, onion, celery flakes and all seasonings and simmer on med to low heat for 1 hour. Stir occasionally.
• Once cooked drain liquid from meat mixture and replace with water and add potatoes.
• Mix well and refrigerate over night.
• Prepare pastry and divide dough for 6 double crust pies.
• Refrigerate pastry over night.
• Next morning roll pastry, line pie plates and fill with meat mixture and top with pastry. Cut a few slits in top crust and brush with egg wash. (To make egg wash.
• beat 1 egg with a tbsp of milk.).
• Bake at 425* for 25-30 minute.
• Cool and freeze in freezer bags up to 6 months.
• Reheat from frozen at 350* for 45-50 minute.

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.

CHRISTMAS MEAT PIE - COOK AHEAD AND FREEZE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil and the butter in a frying pan, then add the onion and fry for 5 mins until softened. Cool slightly. Tip the sausagemeat, lemon zest, breadcrumbs, apricots, chestnuts and thyme into a bowl. Add the onion and cranberries, and mix everything together with your hands, adding plenty of pepper and a little salt.
• Cut each chicken breast into three fillets lengthwise and season all over with salt and pepper. Heat the remaining oil in the frying pan, and fry the chicken fillets quickly until browned, about 6-8 minutes.
• Roll out two-thirds of the pastry to line a 20-23cm springform or deep loose-based tart tin. Press in half the sausage mix and spread to level. Then add the chicken pieces in one layer and cover with the rest of the sausage. Press down lightly.
• Roll out the remaining pastry. Brush the edges of the pastry with beaten egg and cover with the pastry lid. Pinch the edges to seal, then trim. Brush the top of the pie with egg, then roll out the trimmings to make holly leaf shapes and berries. Decorate the pie and brush again with egg.
• Set the tin on a baking sheet and bake for 50-60 mins, then cool in the tin for 15 minutes Remove and leave to cool completely. Serve with a winter salad and pickles.

CHRISTMAS EVE PORK PIE

Steps:

• Cut up potatoes, cook in boiling water to cover for 20 minutes.
• Drain; mash.
• In a large skillet, brown pork, drain off all fat.
• Stir in the rest of the ingredients except potatoes.
• Cover and simmer 20 minutes, stirring often.
• Stir in potatoes, cool.
• Roll half the pastry into 12 inch circle.
• Line a 9 inch pie plate.
• Trim even with rim.
• Fill with meat mixture.
• Roll out remaining dough, slit.
• Place atop filling, trim to 1/2 inch beyond rim.
• Seal and flute.
• Bake at 400 degrees for 30 minutes.