Dec 21 2008
THE PURRFECT MEAT PIE for New Years!
Meat pie for New Years you say??? How odd!!!
The first time I was served this as a guest to a friend’s house, I thought…..YUK, whats this? But, after the first bite, I was sold to this idea.
Its simply delicious and you can make this ahead of time, cook them and freeze them, then reheat in the oven before serving. How wonderful!!
Heres the recipe for 3 meat pies:
2 lbs Ground Veal
3 lbs Ground Pork
I small onion chopped finely
3 cloves of garlic or garlic salt (optional)
Salt and Pepper
3 Pie crusts (already made, store bought)
Put all the ingredients (except for the pie crusts of course) in a large pot, cover with water and simmer for about 30-45 minutes until the meat is thoroughly cooked.
Drain and reserve the broth for the sauce. Let the meat cool before filling the pie crusts.
Once the meat is cold, its time to fill your pie crusts. First sprinkle a little flour on the bottom crust, it’ll prevent the bottom crust from being mushy. Then spoon in the meat and cover with the top crust. Make a small hole in the center of the crust. Crack an egg in a small bowl and whisk with a fork, brush the egg over the crust for a golden crust.
Bake at 375F for 15 minutes, then at 350F until the crust is golden.
SAUCE:
Make a roux:
Use equal part butter and flour. Melt the butter in a large skillet on low heat, add the flour and stir constantly until the mixture darkens to a beige-brown color, about 15-30 minutes. Add the broth one spoonful at the time stirring constantly to the desired consistency.
Serve with carrots, mashes potatoes and peas. Heinz ketchup can be used instead of the sauce.
Enjoy !!!
