meat pie recipe

Tourtiere is a traditional French-Canadian pie that usually served on the holiday season. This meat pie can be made with ground beef, ground pork, ground veal or a combination of them. The meat mixture is cooked with onions, potatoes and spice mix and has a super delicious pie crust that melts in your mouth. 

Tourtiere - French Canadian Meat Pie Recipe

(900 grams) Ground beef/pork/veal

potatoes,

Onion,

Celery stalks, chopped

Garlic cloves, minced

Salt

Pepper

Thyme

Ground ginger

cinnamon

Mustard powder

cloves

(300 milliliters) Water/beef broth

Olive oil

(375 grams) All-purpose flour

(230 grams) Cold butter, cubed or lard

baking powder

Water

https://www.youtube.com/watch?v=dMGedTnVRI8

 Savory, seasoned ground beef and pork, tucked inside a crispy pastry.

Authentic Natchitoches Meat Pie

beef

lb. ground pork (,

onion

green bell pepper

garlic (minced, or 1 tablespoon prepared minced garlic)

oil (, canola or vegetable)

flour (,all-purpose)

sage

cayenne pepper

bay leaves

Worcestershire sauce

milk (, 2%

salt & pepper

flour

salt (, kosher)

eggs (, cold)

butter

milk (, cold)

egg (lightly beaten)

water

Cook

In a heavy skillet, add beef and pork; cook thoroughly until no pink is visible; drain and return to skillet

https://embed.mediavine.com/videos/yfz3x5jpkkovwt6tmbng

Watch How to Make Natchitoches Meat Pies!

In same skillet, add onions, bell peppers; saute 3 minutes on medium high or until green bell peppers are tender; add garlic; stir

Add cayenne, Worcestershire sauce, bay leaves and sage (if your pork doesn&#39;t already have sage in it);  allow to cook for 15 minutes on medium; (See Recipe Notes)

While meat is simmering, make a slurry: In a two-cup measuring cup, add 4 tablespoons flour (¼cup) and fill the measuring cup with milk; mix with fork until smooth; pour this mixture (slurry) into the skillet with the beef; combine well. (The &quot;slurry&quot; will thicken the meat mixture.)

Simmer

Allow this to cook for about 5-8 more minutes, or until the beef mixture begins to thicken; once the mixture thickens a little, turn off the heat; remove bay leaves; taste for salt &amp; pepper; cover and refrigerate; now make the pastry dough

Meat Preparation

Combine

In the large bowl, combine flour, salt, baking powder

In the small bowl, add cold eggs and cold milk; slightly beat together until combined

Slice cold butter into small (tiny) cubes

Add the tiny cubes of cold butter to the dry ingredients; &quot;cut it in&quot;using your fingers; (crumble the butter pieces and combine with the flour until butter until the mixture looks grainy)

Fold in

Once the flour mixture looks grainy, gradually fold in the cold egg/milk mixture; combine with a spatula; form into a ball; cover with plastic wrap and refrigerate for 20 minutes ( See Recipe Notes)

Sprinkle

Sprinkle some flour onto a clean surface; place the dough on the counter and roll it out till it&#39;s about ¼&quot; thick

Cut dough circles out of the dough that are approximately 7&quot; in diameter; use a saucer or the bottom of a 9&quot; salad plate as a guide--doesn&#39;t have to be perfect! (see recipe notes)

Pastry Instruction

Spoon

Spoon ⅓ cup of the cold meat mixture onto the center of dough disc; fold one side of the dough over the meat so the edges of the circle form a half moon; press the edges together using your finger and a little water

Use a fork to &quot;cinch&quot; the dough together; trim with a pizza cutter or sharp knife; repeat process for the remaining meat and dough rounds; set aside

Refrigerate

Meat Pie Assembly

Heat

Heat a heavy bottomed stock pot with oil; bring to 312-325ºF; if oil begins to smoke, remove pot from burner and reduce heat immediately

Place

Use a long handled, slotted spoon and place formed pies into hot oil; work in batches; usually 3 at a time; remove cooked pies and place on paper towel; repeat until all pies are done; each pie takes 2-4 minutes

Frying Instructions

Preheat

Make

In a small bowl, make an egg wash. Add one whole egg and a teaspoon of water to the bowl; combine well

Brush

Use a pastry brush and coat the top of each pie with the egg wash

Place pies on a parchment covered baking sheet

Bake

Bake pies for 20-30 minutes, or until the internal temperature reaches 160ºF

Baking Instructions

This recipe is straight out of Natchitoches Louisiana.  The delicious flaky pastry along with the wonderfully seasoned meat filling makes these pies so addictive you&#x27;ll be reaching for another, and another...

Natchitoches Meat Pie Recipe

Pound Ground Beef

Pound Ground Pork

Each Yellow Onions (diced)

Each Green Onions (diced)

Ribs Celery (diced)

Each Green Bell Pepper (diced)

Black Pepper

Cayenne Pepper

Cloves Garlic (minced)

Tablespoon All Purpose Flour

Cup Beef Broth

Tablespoon Hot Sauce

Cups All Purpose Flour

Baking Powder

Tablespoons Vegetable Shortening

Each Large Egg

Cup Whole Milk

Vegetable Oil

Each Large Egg (beaten for sealing pies)

Take a large skillet on a medium to high heat and add one tsp of oil

Cook the ground beef and pork until browned, keep stirring as needed.

Drain the liquid given off from the meat then add the onions, bell pepper, celery and green onions, salt, black pepper and cayenne.

Continue to cook until the vegetables are soft, about 8 minutes.  Now add the garlic and cook another 2 minutes.

Stir in the flour and allow to cook another 3 minutes, continuously stirring.

Now slowly add the broth and bring it to a simmer.

Continue cooking until the mixture starts to thicken a little.

Remove from the heat and stir in the hot sauce.

Allow the meat pie filling to cool completely before assembling the pies.  For best results allow the mixture to cool in the refrigerator overnight.  It makes for easier assembly.

Starting on the dough, make sure the flour is sifted.

Add the salt and baking powder.

Cut the shortening into the flour mixture until it resembles bread crumbs.

In a separate mixing bowl beat the milk and the egg together, then add to the flour mixture.

Work this dough into a ball then flatten into a disc.  Place this into plastic wrap and refrigerate for best results.  (it can be used immediately though)

When you are ready to start cooking the pies put a pan with vegetable oil on the heat.  The oil will need to be 350°F before you drop any pies in.

You'll also need a pan lined with paper towels handy at this point too.

Take the dough and roughly divide into approximately 24 parts.  Take one part and roll into a ball.  Flour the surface and the rolling pin and roll out the dough until it is nice and thin.  Take one to two tbsp of the meat mixture and place inside this disc.

Fold the one half of the disc over the top of the meat mixture.

Using a pastry brush, brush egg along the inside edge of the disc then crimp the edges closed with a fork, to form a seal.

Working in batches fry the meat pies until they are golden brown on both sides (approximately 3 minutes).  Remove from the oil and allow to dry on the paper towel.

https://content.jwplatform.com/videos/9Jz6wt8U.mp4

Natchitoches Meat Pies from Louisiana are the best meat pies.

Classic Meat Pies with a chunky beef and Guinness filling. A delicious meat pie recipe with step-by-step photos.

Classic Meat Pies

chuck

olive oil

brown onion (thickly sliced)

garlic (finely chopped)

250 ml Guinness (stout, pale ale, or beef stock)

beef stock

thyme

sea salt

black pepper (freshly cracked)

500 g white mushrooms (thickly sliced)

cornflour ((US: cornstarch) mixed with some water)

parsley (finely chopped)

shortcrust pastry sheets

puff pastry sheets

Heat some oil in a large pan. I like to use a cast-iron pan with a tight-fitting lid.

Season the beef generously with sea salt and freshly ground pepper.

Brown the beef in small batches, and use a slotted spoon to remove the browned meat to a large bowl. Try not to over-crowd the pan, otherwise the meat will steam instead of brown; it is the caramelisation on the meat which gives a lot of flavour to the stew.

Add the onions and garlic, and cook for 1-2 minutes.

Add the Guinness and let everything bubble away. 

Use a wooden spoon to scrape off any caramelised bits on the pan.

Add the beef stock, thyme and bay leaves.

Return the beef to the pan, together with any meat juices which have collected in the bowl.

Turn the heat down to low, and cook gently on a low simmer for about 2 hours, or until the beef is tender. See Kitchen Notes below for instructions using a pressure cooker.

Once the beef is tender, add the mushrooms.

Simmer gently for a few minutes until the mushrooms have softened slightly.

During this time, try to remove the thyme and bay leaves.

Turn up the heat to medium-high, and slowly add the cornflour slurry. You may not need all of it - just add enough until you have a fairly thick consistency.

Taste the sauce for seasoning.

Add the parsley.

Set the mixture aside to cool completely.

To Make the Beef Filling

Preheat the oven to 200°C/390°F (without fan).

Cut out rounds from the shortcrust pastry to fit the pie tins.

Place the shortcrust pastry rounds into each pie tin.

Place the pie tins on a baking tray lined with baking paper.

Cut some sheets of baking paper which are large enough to sit inside the pie tins.

Scrunch up the baking paper and then flatten it out again - this will make it easier to handle to the baking paper.

Place the pieces of baking paper on top of the shortcrust pastry bottoms.

Place a small handful of ceramic baking beans (or uncooked rice or dried beans) on top of the baking paper.

Place the tray of pie tins into the oven and bake for about 10 minutes, or until the pastry looks lightly golden.

Carefully remove the baking paper and baking beans from each pie tin.

Place the tray of pie tins back into the oven, and bake for another 10 minutes, or until the pastry looks a nice, lightly golden colour all over.

To Blind-Bake the Pastry

Fill each pie tin with some of the beef filling, taking care to not over-fill the pies.

Cut out rounds from the puff pastry to fit as lids on the pies.

Lightly brush the rim of the pastry bottoms with some egg wash.

Place the lids on top of each pie.

Use a fork to seal the edges of the pie together.

To Assemble the Pies

Brush the tops of the pies with some egg wash.

Use a knife or scissors to cut a vent in each pie.

Bake for 20-30 minutes, or until the pastry is golden brown.

To Bake the Pies

Great pie recipe and the beef filling is fantastic as it is with some mashed potatoes too!

Our pie maker, which we acquired from Australia, has been in the basement for a very long time.  Given the approaching cooler weather in Zurich, I believe this recipe is an excellent reason to release it.  I'm eager to try some of your recipes after discovering your website!

This is my family's favourite meat pie recipe. They love it so much that I always keep a stash in the freezer for lunches.

I couldn't find Guinness but I found Swiss stout at Coop! Excellent recipe which my Australian husband enjoyed very much.

These meat pies were absolutely delicious. The filling itself was wonderful with mashed potatoes, and I turned the rest into these meat pies. My family loved them.

Absolutely delicious recipe!! We have had such wet weather lately in Sydney and this is exactly the sort of recipe to tackle when you are stuck inside all day. And what a treat! These pies did not last long with my three teenage boys!

Awesome recipe! I've used this recipe twice now and my family don't want anything else in the meat pies but this beef and Guinness filling. Winning recipe.

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Top 4 meat pie recipe recipes from across the web

The most viewed meat pie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tourtiere - French Canadian Meat Pi...

Authentic Natchitoches Meat Pie

Natchitoches Meat Pie Recipe

Classic Meat Pies

The most viewed meat pie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine