Yield 8 Number Of Ingredients 12 Steps:
Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F (205 degrees C) oven. Peel and mash the potato. Place the potato, ground pork, onion, spices and water in a large frying pan and simmer until very thick, for about one hour. Meanwhile, prepare your pastry. Line a deep-dish pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust. Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (175 degrees C). If edges brown too fast, cover with a strip of foil. Serve warm.
Time 2h15m Yield 8 Number Of Ingredients 28 Steps:
Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn’t pressing together, drizzle in another teaspoon of water. Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour. Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl. Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher. Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes. Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet. Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature. Preheat oven to 375 degrees F (190 degrees C). Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape. Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash. Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.
Time 1h45m Number Of Ingredients 14 Steps:
Bring potatoes to a boil in salted water. Simmer 15 minutes or until tender. Drain well and mash. While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for pie crust and bread crumbs. Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes. Preheat oven to 425°F. Line a deep-dish pie plate with crust and add filling. Add top crust and seal edges. Add a few slits to allow steam to escape. Brush crust with beaten egg if desired. Bake for 45-55 minutes or until bubbly and crust is golden.
Time 1h15m Number Of Ingredients 15 Steps:
Preheat oven to 375˚F. Heat a large skillet to medium high. Add the oil and onions, and sauté until translucent. Add garlic and continue cooking until fragrant, about 1 minute. Add ground beef and pork and cook until no longer pink, breaking up the meat into small pieces. Add mashed potatoes and spices. In a small jar or container, shake beef broth and flour until smooth and pour into the skillet. Cook until the broth has thickened. Place the bottom crust in a 9-inch pie plate. Fill the crust with meat filling and top with remaining pie crust. Seal the two crusts together, rolling to one over the other if needed, and press gently with a fork or fingers. Brush the top crust with egg wash. Bake for 45 - 50 minutes or until the pie crust is golden brown in color.
Time 1h Number Of Ingredients 17 Steps:
Combine flour and salt in a large bowl. Cut in butter or lard until mixture is a rough crumbly texture. Add ice water one tablespoon at a time and mix just until the dough comes together. Shape the dough into a ball, flatten, wrap, and chill in the refrigerator. While pastry is chilling, prepare the filling. Peel and cut potatoes into 2-inch chunks, add them to a medium saucepan, and fill with water until it covers the potatoes by 2-inches. Bring the saucepan to a boil over high heat and then reduce the heat to medium-high and boil until the potatoes are until tender, about 12 minutes. Reserve 1/2-cup of potato water and drain the rest. Mash potatoes and set aside. Heat a large skillet over medium heat. Add olive oil, onions, and garlic, and sauté until softened, about 3 minutes. Add the ground beef and pork and cook until the meat is no longer pink. Drain off excess fat. Add the poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water. Mix well and simmer for about 10 minutes until the liquid is absorbed. Remove the skillet from the heat, stir in mashed potatoes, and set the filling aside to cool slightly. Preheat oven to 400°F/205°C On a lightly floured surface, divide dough in half and flatten one ball of dough with your hands. Roll dough to about 12-inches in diameter to fit a 9-inch pie pan. Place the pastry into the pie plate and add the meat filling. Brush around the outer edge of the pastry with the beaten egg. Roll out the top pastry and place on top of the filling. Fold the top crust under the bottom crust and pinch or flute the edges. Brush with egg wash and cut vent holes. Bake the pie in a preheated oven for 30 to 35 minutes or until the pastry is golden brown. Remove the tourtière from oven and let it cool at least 10 minutes before serving. Yield: Makes 1 pie, about 8 servings.
Time 7h Yield 6 meat pies Number Of Ingredients 17 Steps:
In a large saucepan, soften the garlic and onions in the oil. Add the pork and veal and continue cooking for about 15 minutes, stirring to crumble the meat. Sprinkle with salt and pepper. Add the veal stock, cinnamon, cloves, nutmeg and potatoes and cook, stirring frequently, until the potatoes begin to fall apart, about 45 minutes. Let cool. Adjust the seasoning. Cover and refrigerate for 4 hours or until completely chilled. With the rack in the lowest position, preheat the oven to 375 degrees F (190 degrees C). Line six 9-inch (23-cm) pie plates with the pastry. Cover with the cooled meat mixture. Cover with a second crust. Brush with egg wash. Make an incision in the center. Press the edge to seal with a fork or your fingers. Bake until the crust is golden brown, 50 minutes to 1 hour. In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form 2 discs. Cover in plastic wrap and refrigerate the dough for at least 30 minutes. Roll out the dough on a floured work surface or between 2 sheets of parchment paper in a 1/8-inch (3 to 4-mm) thick sheet. Use the dough to make a 2-crust pie or line two 9 to 10-inch (23 to 25-cm) pie plates. Yield: 2 pie crusts.
Time 2h50m Yield 6 to 8 servings Number Of Ingredients 19 Steps:
Combine salt, pepper, cinnamon, allspice, parsley, and thyme in a large bowl. Stir in red wine to make a marinade. Add meat the cubes and coat the meat thoroughly, using your hands if necessary to make sure all meat is covered by the marinade mixture. Cover and marinate for at least 30 minutes. Preheat oven to 400 degrees F. To a medium pot heat olive oil and add onion, celery, carrot, and garlic and stir using a wooden spoon until soft, about 5 to 10 minutes. Add potatoes to the pot, stirring briefly, then add meat and brown slightly, stirring constantly. Reduce heat and add chicken broth. Simmer for about 30 minutes, remove from heat and let cool slightly. Lay pie crust into a pie pan and spoon in the meat mixture. Cover with top crust, seal and pinch with fork. Cut slits in top crust to release steam and brush with egg wash. Place pie onto a baking sheet and bake for 45 minutes until crust is golden brown. Let cool for 10 to 15 minutes before cutting and serving.
Time 1h35m Yield 1 pie, 4-6 serving(s) Number Of Ingredients 13 Steps:
Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat. Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits. Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes. Freeze well. Note: If ground pork and ground veal cannot be found, you can use meatloaf mix which is all 3 meat but I’m not sure of the ratio.
Time 5h30m Yield 1 pies, 6 serving(s) Number Of Ingredients 12 Steps:
In large pot brown ground meat-drain well-add onion, celery, potatoe, garlic, cloves, allspice, sage, pepper-mix well. Add bouillon-bring to boil and then simmer on low heat for 3-4 hours. This recipe works equally as well in a slow cooker. Use a potato masher to mash meat/potato mixture to desired consistancy. Drain off excess liquid-cool meat mixture& remove any visible cloves. Fill the bottom shell , cover with top crust, seal edges and score to allow steam to escape. Bake at 425 for approximately 45 mins or until the crust is golden brown.
Time 2h40m Yield Serves 4-6 Number Of Ingredients 19 Steps:
Heat 1 tbsp of the oil in a large frying pan over a medium heat. Fry the meat in batches until browned. Tip into a large bowl and set aside. Heat the remaining oil in the same pan, then add the onions, carrot, celery and garlic. Fry for 8-10 mins until softened. Add this to the meat. Simmer the wine in the pan for 10 mins to reduce. Tip in the meat and veg, then the spices, thyme, bay and stock. Cook for 30 mins, uncovered. Stir in the oats and simmer for 15 mins. Discard the bay, then season. Cool completely. Heat the oven to 200C/180C fan/gas 6. Line a 20cm loose-bottom tin with the shortcrust pastry, pushing it into the sides of the tin. Leave 2cm of pastry overhanging and trim away the excess. Prick the bottom with a fork, cover with baking parchment and fill with baking beans. Bake for 15 mins. Remove the parchment and beans, and bake for another 15 mins until golden. Trim the edges with a serrated knife and pack in the meat filling. Brush some of the egg around the edge of the pastry, then drape the puff pastry over the top, trim the edges and crimp all the way round with a fork. Use the puff pastry offcuts to make decorations for the pie, if you like (or see tip, below). Brush with more egg and make 4-5 holes in the top. Can be frozen for up to six weeks at this stage. Defrost thoroughly before baking. Bake at 190C/170C fan/gas 5 for 40-50 mins. Leave to rest for 10 mins before serving.
