We usually let our grandmothers cook the meat pies. Almost as if they will taste better when they are the ones who cook them.
While this might be true, I wanted to inspire everyone to start baking them again. It’s such a holiday classic! Adding oatmeal to the mix allows us to use a little less meat and the texture is perfect this way! 🙂
- Serves2 pies, 4 - 6 each
- Prep time30 mins
- Cook time1 hour 30 minutes
- Timeout45 mins
- FreezingFreezes well
- 1 tablespoon of vegetable oil
- 1 cup of onions, chopped
- 1 garlic clove, chopped
- 2 lb of ground pork
- 1 1/2 cup of cold water
- 1 apple (½ cup), peeled & shredded
- 1 potato (½ cup), peeled & shredded
- 1 teaspoon of maple syrup
- 1/2 cup of oatmeal flakes
- 1 teaspoon of savory (or rosemary)
- 1 teaspoon of all-spice (or cinnamon, clove, nutmeg)
- 2 laurel leaves
- 2 teaspoons of salt
- 1 egg, whisked (to baste the dough)
- 4 cups of all-purpose flour
- 2 teaspoons of salt
- 1 tablespoon of sugar
- 1 cup of cold butter, shredded
- 1 – 1 ½ cup of cold water
- Heat the vegetable oil over medium heat in a pot, brown the onion and garlic for 5 minutes. Add the ground pork and cold water then bring to a boil.
- Add the remaining topping ingredients except for the egg. Cover and cook over medium heat for 45 minutes while stirring regularly.
- Check the seasoning if needed, remove the laurel leaves and let cool entirely in the fridge.
- Combine the flour salt and sugar in a large bowl and mix in with the butter (see tips). Add the cold water and mix to form a dough. Wrap in a plastic wrap then refrigerate for 20 minutes.
- Over a floured work surface, roll out 4 pate brises. Lay 2 of those at the bottom of 2 pie plates, then fill with the cold meat mix (2 cups per pie). Baste the dough contours with the whisked egg.
- Cover each pie with a stretched-out dough. Freeze or refrigerate for 30 minutes, then baste again with the whisked egg.
- Cook in the oven to 425°F for 15 minutes. Reduce temperature to 400°F and bake for another 30 minutes, or until the crust is golden.
Tips & tricks
– A minimum of manipulation of the dough will yield a tender crust. Imagine your fingers as feathers when mixing the dough slowly. The bare minimum of manipulation to mix and roll out the dough. If you over-manipulate, it will stretch the gluten in the flour and will make the crust harder to chew.
– The roll-out method is a great way to reduce any unneeded manipulations. Roll it out from the centre outwards and lift your rolling pin every time. Not only will this yield a tender crust, but it will also make a lovely round shape.