Quebecois meat pie is a Christmas tradition and this recipe from Kitchen Party Gold Medallist Serge Belair is as classic as you can get. Serve warm or cold.
| 750 g | raw ground beef |
| 500 g | raw ground pork |
| 50 ml | oil |
| 200 g | butter |
| 250 g | sliced mushroom |
| 300 g | diced onion |
| 12 g | chopped garlic |
| 250 g | diced potato |
| 5 g | ground all spice |
| 1 g | ground cinnamon |
| fresh thyme, to taste | |
| 500 ml | chicken stock or beef stock |
| 250 g | roux (125 g butter / 125 g flour mix together) |
| 2 sheets | puff pastry or house-made pie dough (rolled out to make four circles for a 7- or 9-inch pie tin) |
| salt and pepper to taste |
In a saucepan melt butter with the oil. Combine pork and beef. Cook for 7-10 minutes making sure there is good colour on the meat. Add mushroom, onion, garlic and potato, cook for another 4 minutes. Add stock, salt, thyme, black pepper and spices. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Add your roux to thicken the meat mixture and cook for a other 7-10 minutes. Allow to cool to room temperature.
Preheat oven to 400ºF
Lay one dough circle in the bottom of the pie tin. Spoon the meat mixture into the pastry. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Bake in pre-heated oven for 25 minutes.
Let cool 20 minutes before slicing.
Serves 8-10.