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This comforting French Canadian meat pie is packed with ground pork and veal tucked inside a golden flaky crust. It's such a cozy meal, perfect for get-togethers and those special family nights.
Making these always brings me back to my childhood holidays. We’d all crowd into the kitchen, making batch after batch, and dig in together after midnight mass.
Inviting Ingredients
- Twelve shortcrust pastry rounds: you’ll need these for six full pies
- One cup chicken broth: this keeps everything moist and gives extra flavor
- Three-quarters cup breadcrumbs: they'll soak up any extra juice
- Half a teaspoon ground cinnamon: throws in a sweet little twist
- Half a teaspoon ground nutmeg: adds a warm subtle flavor
- Four diced potatoes: for a chunky bite and helps hold things together
- Three pounds ground veal: lightens and balances the pork
- Three pounds ground pork: your hearty, savory base
- Three tablespoons olive oil: gives a head start to cooking your veggies
- Four garlic cloves, minced: deepens the flavors but doesn't take over
- Four onions, chopped: the savory backbone to your filling
Step-by-Step Directions
- Finishing Touches and Baking
- Pop the top crust over each pie and poke a little slit in the center so steam can escape. Press the edges with your fingers or a fork to seal it up tight. Bake for about 50 to 60 minutes until those tops are gorgeous and golden.
- Pie Assembly
- Turn your oven on to 375°F and set a rack low in the oven. Line six 9-inch pie pans with your pastry, and scoop in the cooled meat mixture evenly.
- Chill Time
- Let your cooked filling cool down, cover it up, and chill in the fridge for at least four hours or even overnight. This makes building the pies way easier and lets all the flavors blend.
- Mixing in Extras
- Toss in the diced potatoes, breadcrumbs, cinnamon, nutmeg, and chicken broth. Stir until well mixed. Let it simmer, stirring every so often for about 45 minutes. It’s good when the potatoes are breaking apart.
- Cooking the Meat
- Drop the pork and veal into your pot with the onions and garlic. Cook about 15 minutes, breaking up the meat as it cooks for a nice even texture. Toss in salt and pepper to taste.
- Starting Off
- Heat the olive oil on medium-low in a big pot, then add the chopped onions and garlic. Cook for five minutes until they’re soft and fragrant. That’s where the flavor really starts.
I really think nutmeg is the magic ingredient here. My family always grated it fresh—it makes the pies smell incredible and gives them that one-of-a-kind taste for the holidays.
Storing and Freezing
Keep the pies in an airtight container in your fridge. They'll still be great for up to four days. Want them crisp again? Just reheat in the oven at 325°F for about 20 minutes and they'll be like new.
It's totally fine to freeze your meat pies either before or after they're baked. If you're freezing before baking, wrap them up in foil and pop them in a freezer bag right after assembling. They'll stay good for about three months. When you're ready to bake, no need to thaw—just add 15-20 minutes to your bake time.
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Regional Twists
This kind of meat pie looks and tastes different depending where you are in Quebec. In Lac-Saint-Jean, people cut up the meat in chunks, not ground. Some swap in wild game like rabbit or venison for even bolder flavors.
In Montreal and around, you’ll find folks using pork and beef together instead of veal. Honestly, every family has their own take and will swear theirs is the real deal passed down through generations.
Frequently Asked Questions
- → What kinds of meat can I use here?
The classic version combines ground pork and veal, but you can switch it up with beef or chicken too.
- → How do I get that golden crust?
Brush the crust with a mix of beaten egg and water before baking for a gorgeous finish.
- → Can I make the filling ahead of time?
Absolutely! Prepare the filling the day before, cool it down, and just keep it chilled until you're ready to assemble.
- → What goes well with these pies?
Pair them with a green salad, steamed veggies, or pickles for a balanced meal.
- → Can I swap out the potatoes in the filling?
Totally! Sweet potatoes or rutabagas make fine replacements if you'd like to switch it up.