The reason I enjoy this recipe so much is my absolute desire for any kind of meat pie. This is a classic Canadian favourite. Served up with a side order of poutine (French fries with beef gravy and cheddar cheese curds), which happens to be another Canadian staple.Very easy to make and very delicious too.
Ingredients:
For double pie crust
2 cups all purpose flour
3/4 cup crisco shortening
4-8 TBSP cold water
Method:
Blend flour and salt. Cut in pieces the shortening. Add to flour. Gently use pastry cutter or two forks to combine until mixture resembles small peas. Add a little water at a time until you get the consistency ,(not too wet). Add flour if this happens. Do not overwork dough. Divide the dough into halves, and flatten into 1 1/2 inch rounds. Place in plastic wrap and put in the refrigerator for approximately 1 hour.
Ingredients :
Meat filling
1 lb ground beef (or pork, or combination)
1 large yellow onion, finely diced
1/2 t ground cinnamon
1/4 t ground cloves
1/4 t black pepper
1 t salt
1/2 t dried thyme
1/2 c beef broth
2 T breadcrumbs
Method:
Put the stock in a large pan or pot and bring to a boil. Add the beef, onions, and seasoning. Cook with the lid on until the meat is completely broken down and cooked, about 1hour. Remove the lid and cook until all of the liquid has evaporated. Add bread crumbs one tablespoon at a time to soak up any oil. Cool completely before filling the pastry shell
Meanwhile, remove the dough from the fridge and throw some flour on area where you will roll it out. Roll the dough to fit in pie plate and fill the shell with the COOLED filling. Roll out the other crust and place on the top of filling. Remove excessive dough and brush with egg wash, (1 egg with a tsp water combined). Sprinkle a little salt and pepper on top and bake for 25-30 minutes (check after 20 minutes), at 375 degrees. Let cool 15 minutes. Slice and enjoy!
