Meat Pie (or meat stuffing) recipe - ThinnerTimes

mistymee · 11-21-2008, 08:15 AM

Cassie asked me in another thread to post this recipe so here it is.

If someone has the traditional crust recipe for this, I'd love it!
For meat pie (copied from my Mum's email)

Hi Kelly,
It dawned on me this afternoon that I had <former MIL's> meat pie recipe.

You had asked her to write it out for me. She says, its a little hard, she does not measure except for meat.

She uses half ground pork, half ground lean beef chuck for example:

5 lb sof ground beef
5 lbs of ground pork
3 chopped onions
salt & pepper to taste and a little water.
Cook well on stove, watching so it doesn't stick to bottom of kettle.

In the meantime she cooks over 3/4 of 4 qt. pressure cooker of potatoes.

When they are cooked she drains all the water and fat from broth from meat (reserving liquid.) She adds all the mashed potatoes (no milk in potatoes) and a little reserved broth to meat and mix well.to desired consistency.

(edited to add... desired consistency should be fairly thick... make sure you break up the meat so it's like a very thick slurry almost)

addA BIT OF
POULTRY SEASONING TO THAT. (OOPS! GUESS i YELLED THAT AT YOU??)... (<--- Mom.. ya gotta love her

)

(here's the tricky part..... add poultry seasoning to taste, but how much? A fairly heavy hand in the poultry seasoning is used in their family... with one of those small McCormick jars, close to 1/2 of the jar for that much meat).

Line a pie pan with the bottom crust, fill with pie filling... add pie crust top. Shove a hole in the middle of the crust with a clean finger through to almost the bottom of the pie plate (don't break the bottom crust) for venting.

She bakes her pies immediately at 425 . When completely cooled freeze.

Reheat 350 oven for close to one hour
Hope that helps you. (Grammy used allspice.)
Love Mom

I note that there are other versions of this recipe, but this is the one my kids grew up with at their Memere's and Pepere's house and so I want to serve that to them.

I am still looking for the less flaky, firmer crust. Right now, I'm just going to use the store bought crusts.

Note, you should cover the pies with aluminum foil like you would any other pie while baking and also when reheating. His family also would freeze the extras in pre-cut portions and then reheat in the microwave, though I never cared for the way the crust turns out in the micro.[/COLOR]

I have no idea how many pies this makes.. but I plan on making four, and if there are any leftovers, I will use it for the stuffing. If I don't have enough... I'll make more

soon2bthin · 11-21-2008, 08:20 AM

Thanks Kel, sounds delish. Sounds like something my fam will enjoy.

mistymee · 11-25-2008, 09:49 AM

I'm such a MAROON! I have the beef, pork and potatoes all cooked and ready to make the pies.......BUT, I can't find the pie plates! I never even thought to make sure they're unpacked before I started making them....... damn. I might have to go to the store and buy some throwaway pie plates but shoot.. we're getting sleet & freezing rain right now and the last thing I want to do is drive 20 miles into town to get them. ARGH.

BlayPe · 11-25-2008, 02:46 PM

I thought my mom was the only one that made meat stuffing I have always thought it was odd but everyone that trys it loves it, she adds raisins, green olives, prunes and peas to the beef and pork and she uses cummin instead of poultry seasoning. But like your family my mom never measures anything either so its hard to give the receipe way.

Blay

Julia_N · 11-26-2008, 03:25 PM

Have you tried using puff pastry or phyllo dough? I use puff pastry when I make Beef Wellington. I use Pepperidge Farms frozen puff pastry. Recently I found Pillsbury pastry in tubes like crescent rolls, but without the perforations. I'm using that when I make it for this Thanksgiving. In the past I've used crescent roll pastry, but it kept breaking because of the perforations.