Search
Weeknight Recipes
Popular Recipes
Menu Ideas
Monday
Sep302013

French Meat Pie

Ingredients:  
Dough:
  • Ready prepared store-bought pie crust
Meat filling:
  • Salt
  • 1 pound ground beef
  • 1/2 package bacon
  • 1/2 c diced onion
  • 1 7/8 t beef stock
  • 1/2 c red wine
  • 3 T, plus 1 1/2 teaspoons instant potato powder
  • 3/8 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1/4 t  minced garlic
  • 1/4 t ground black pepper
  • 1/2 c frozen corn
  • 1/2 c frozen peas
  • Egg wash (one egg + 1 T water), for crust
Directions:
Fit the first dough circle into the bottom of the pie pan, pushing it snugly against the edges. Set the other piece of dough aside until ready to use.
For the Filling:
Preheat the oven to 350 degrees F.
In a large skillet over medium heat, add the beef, bacon, and the onions. Brown the meat, then discard the grease. Add the beef stock and wine and bring to boil.  Turn heat down to simmer and use the instant potato to tighten the mixture (should be an oatmeal like consistency; not runny). Season with cinnamon, nutmeg, garlic, black pepper and 1/4 teaspoon salt.  
Pour the filling into the dough lined pie plate. Top the filling with peas and corn.  Level it off and cover with the remaining circle of dough. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess dough using a sharp knife.
Brush the top of the pie with the egg wash. Make a few slits in the top crust to allow the steam to escape.  Bake until cooked through and the top of the pie is golden brown, about 45 minutes.

PrintView Printer Friendly Version

EmailEmail Article to Friend

References (1)

References allow you to track sources for this article, as well as articles that were written in response to this article.
  • Response
    Response: superior papeer
    Very good directions and very good tips for dough circle into the bottom of the pie pan keep doing in the same way. Best french meat pie teaspoons instant potato powder keep it up.

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
« Roasted Butternut Squash Ravioli with Sage Brown Butter | Main | Napa, CA »