Sunday, January 30, 2011

French Meat Pie

I saw this recipe on Diners, Drive-ins and Dives. It comes courtesy of William J. Morin Jr, owner of Morin's Hometown Bar and Grille in Attleboro, MA.

The flavor of the pie has hints of nutmeg and cinnamon. It's really nice and comforting and keeps me coming back for more. I think it's almost perfect as it is, but would have preferred a pinch more salt.

The original recipe tells you how to make the pie dough, but I skipped that and bought Pillsbury ready made. They sell them in packs of 2 in the supermarket. I also removed part of the recipe so you can just used pre-diced potatoes in a can.

Ingredients:
1 package pie dough (you need one dough for bottom and one for top)
1/4 teaspoon salt
9 ounces 1/2-inch diced potato
1 pound ground beef
9 ounces finely ground pork
9 ounces 1/4-inch diced onion
1 7/8 teaspoons beef broth
3 tablespoons, plus 1 1/2 teaspoons instant potato powder
3/8 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon granulated garlic
1/4 teaspoon ground black pepper 
Egg wash, for topping
Preheat the oven to 350 degrees F.


In a large skillet over medium heat, add the beef, pork, and the onions. Brown the meat, then discard the grease. Let this cool down a bit.

In a large mixing bowl combine cinnamon, nutmeg, garlic, black pepper, instant potato powder, and salt. After meat has cooled add it to the spices, along with the diced potato. Add in beef broth and mix everything with your hands well.

In a round baking dish, layer bottom with 1 of the pie dough. Press against sides to make a nice round pie. Add in your meat filling and make the top nice and level. On top of that put the other pie dough. Cut the edges off so they're not hanging over. Pinch the two pie doughs together to seal them together.

Beat an egg in a bowl and brush on top of the pie dough. Make a few slits in the top crust and a small hole in the center to allow steam to escape. Bake until cooked through and the top of the pie is golden brown, about 45 minutes.

No comments:

Post a Comment