Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

GASPE MEAT PIE

Makes: 2 - 10-inch pies

Ingredients

  • 1 tablespoon vegetable oil
    1 1/2 cups chopped onions
    2 pounds lean ground beef
    2 pounds lean ground pork
    1 teaspoon salt
    1/2 teaspoon ground pepper
    1/2 teaspoon ground all spice
    1 teaspoon dried savory
    3/4 cup water
    1 tablespoon Worcestershire sauce
    2 tablespoons Knorr brown sauce mix
    A recipe of Never fail pie crust

Preparation

  • In a large dutch oven, heat the oil over medium heat. Add onions and stir for 5 minutes. Do not brown. Add the beef and pork, stirring to blend. Cook until no longer pink.
    Season with salt and pepper to taste, allspice and savory.
    Allow the mixture to cool. Remove any excess of fat and place in a food processor. Pulse to finely chop the meat. Return to dutch oven.
    Combine water, Worcestershire and brown sauce mix powder. Stir well to dissolve. Add to meat. Mix and heat to simmer for 10 to 15 minutes.
    Taste the mixture and season if necessary. Cool for 30 minutes or longer.
    Divide meat between 3 pastry lined 9 inch pie plates.
    Cover with top crust, trim, crimp edges to seal and cut steam vents. Bake for 10 minutes in 425 oven.
    Reduce to 350 degrees and bake 20 to 25 minutes or until golden. Note: Meat pies freeze well unbaked. Cover the ready-made pies with foil. and freeze.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Gaspe meat pie

Add Comment

* Required information
1000
Enter the word shark backwards.

Comments (0)

No comments yet. Be the first!

Fall food carousel

Winter   | Spring   | Summer