Description
Discover the comforting flavors of the Best French Meat Pie, a savory dish inspired by traditional tourtière. This hearty pie combines seasoned ground pork and beef with aromatic spices, all encased in a flaky pie crust. Perfect for cozy dinners or festive occasions, this recipe yields 6 to 8 satisfying servings.
Ingredients
Scale
Meat Filling
- 1 lb ground pork
- ½ lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup breadcrumbs
- ½ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon dried thyme
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
Pie Assembly
- 2 ready-made pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to ensure it’s hot and ready for baking the pie.
- Cook Meat and Onion: In a skillet over medium heat, combine the ground pork, ground beef, and finely chopped onion. Cook until the meat is browned and the onion has softened, stirring occasionally to avoid burning.
- Add Garlic and Drain Excess Fat: Stir in the minced garlic and cook for about one minute longer. Then carefully drain any excess fat from the pan to prevent the filling from becoming greasy.
- Mix Spices and Fillers: To the cooked meat mixture, add breadcrumbs, milk, salt, black pepper, ground cinnamon, ground cloves, dried thyme, allspice, nutmeg, Worcestershire sauce, and Dijon mustard. Stir well to combine all the flavors.
- Simmer Filling: Let the meat mixture simmer gently for a few minutes until it thickens slightly and the flavors meld together. Then remove the skillet from heat and allow the filling to cool slightly for easier handling.
- Prepare Pie Crust: Place one of the ready-made pie crusts into a pie dish, pressing it gently to cover the base and sides evenly.
- Fill and Seal Pie: Spread the cooled meat mixture evenly over the bottom crust. Cover with the second pie crust, trimming any excess dough. Seal and crimp the edges securely to prevent filling leakage. Cut small slits in the top crust to let steam escape during baking.
- Apply Egg Wash: Brush the surface of the top crust with the beaten egg, giving the pie a beautiful golden-brown and glossy finish once baked.
- Bake: Place the pie on the middle rack of the preheated oven and bake for 35 to 40 minutes, or until the crust turns golden brown and crisp.
- Rest and Serve: Remove the pie from the oven and let it rest for 10 minutes before slicing. This allows the filling to set slightly and makes serving easier.
Notes
- This recipe is inspired by traditional tourtière, a classic French-Canadian meat pie.
- For a more authentic flavor, substitute ground veal for the ground beef.
- Serve with ketchup or a tangy relish for a traditional touch-in taste.
- Make sure to cut slits on top of the pie crust to prevent it from becoming soggy.
- Allow the pie to cool slightly before slicing to retain the filling’s texture.
