Meat pie

Meat pie
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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

Capsule vidéo


  • 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)
Pate Brisee
  • 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


  1. 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.
  2. Add the remaining topping ingredients except for the egg. Cover and cook over medium heat for 45 minutes while stirring regularly.
  3. Check the seasoning if needed, remove the laurel leaves and let cool entirely in the fridge.
  4. 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.
  5. 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.
  6. Cover each pie with a stretched-out dough. Freeze or refrigerate for 30 minutes, then baste again with the whisked egg.
  7. 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.

Recipe published on August 19, 2018