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Acadian Meat Pie

Acadian Meat Pie

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This traditional Acadian meat pie is a staple in our freezer for around Christmas. I got this tried-and-true recipe passed on from my great-aunt Kay. It is excellent with chili sauce.

Courtesy of Chef Jeff McCourt, Glasgow Glen Farm

INGREDIENTS

  • 2 ½ lb Turkey thigh or breast
  • 2 lb Pork shoulder or butt roast
  • 2 Small potatoes (whole)
  • 1 Large onion (medium diced)
  • 2 tsp Chopped fresh summer savoury
  • Salt & Pepper to taste
  • Cornstarch and water slurry (as needed to thicken)

Crust

  • 2 cup All-purpose flour
  • Salt
  • 1 ½ tsp Baking powder
  • ½ cup Vegetable shortening
  • ½ cup 2% Milk
  • ¼ cup Cooled meat broth (from the cooking of the meat)
  • 1 Egg (beaten) + 1 tsp water for brushing

DIRECTIONS

  1. Dampen two 10-inch (25 cm) pie plates with water.

  2. For the filling, bring the meat to a boil in a large stockpot with just enough water to cover and simmer until the meat begins to tenderize, about 45 minutes.

  3. Add the potatoes and onion for the final 25 minutes cooking time. Using a slotted spoon, remove the meat, potatoes and onion from the pot and let cool. Shred the meat into small pieces, dice the potatoes into small cubes and combine them. Season well with the savory and salt and pepper and reserve. Over medium-high heat, reduce the cooking liquid by half. Thicken with the cornstarch slurry. Season to taste and cool. (You will be using 1/4 cup/60 ml for the crust and another 1/2 cup/120 ml for the filling.)

  4. For the crust, combine the dry ingredients in a mixing bowl. Cut in the shortening until you have pea-sized crumbs. Combine the milk and 1/4 cup (60 ml) of the broth and gradually add this liquid to the dry ingredients. Mix until the dough has a smooth consistency. Divide the dough into 4 pieces and roll out 2 double crusts. Place the bottom crusts in the prepared pie plates.

  5. Preheat oven to 350°F (180 °C).

  6. Divide the meat and potato mixture equally between the 2 pies. Add 1/4 cup (60 ml) of cool broth to each pie and cover with the top crusts. Trim the edges and use your thumbs to flute the 2 crusts. Make a small steam hole in the centre by cutting out a small circle of dough.

  7. Bake for 35 minutes. Brush the top of the pies with the beaten egg and water mix. Bake for another 15 minutes.

  8. Let cool slightly before serving.