Canadian Meat Pie
It is a very nice meat pie, easy to make, and just half an hour, you can taste a good meat pie.
Yield
4 servingsPrep
8 minCook
32 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork cutlets
ground, lean |
* |
| 2 | large |
onions
thinly sliced |
|
| 6 | medium |
potatoes
finely diced |
|
| 2 | cups |
water
|
|
| 2 | tablespoons |
salt
|
|
| 1 ½ | teaspoons |
sage
|
*
|
| ½ | teaspoon |
cloves
|
|
| 2 | each |
pastry
for two 9-inch pies |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork cutlets
ground, lean |
* |
| 2 | large |
onions
thinly sliced |
|
| 6 | medium |
potatoes
finely diced |
|
| 473 | ml |
water
|
|
| 3E+1 | ml |
salt
|
|
| 7.5 | ml |
sage
|
*
|
| 2.5 | ml |
cloves
|
|
| 2 | each |
pastry
for two 9-inch pies |
* |
Directions
Make a flaky pastry, and make enough so that the crusts are thick.
Simmer pork, onions, potatoes, water and salt in a pot and simmer for about one hour.
Pour off liquid and fat, returning one cup to meat mixture.
Add sage, cinnamon and cloves.
Divide mixture in half and place in pie shells.
Cover with top crust and seal edges.
Make vents in top and bake at 400℉ (200℃) for 30 minutes.
