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Lake Memphremagog Holiday Meat Pie
- Course Main Dishes
- Cooking Time 2 hrs, 40 mins
- Refrigeration Time 6 hrs
- Yields 8 to 10 servings
Preparation
What You Need
4
skinless boneless
chicken breast halves, cubed
1 lb
(500 g)
pork, cubed
1 lb
(500 g)
beef, cubed
1
boneless rabbit, cubed
1/3 cup
(75 ml)
vegetable broth
1/3 cup
(75 ml)
cream 15 %
2
bay leaves
1/2 tsp
(2 ml)
cloves
1 tsp
(5 ml)
savory
2
onions, chopped
2
garlic cloves, minced
3
carrots, peeled and sliced
3
potatoes, peeled and cubed
Salt
Pepper
Piecrust (3 to 4 crusts):
4 cups
(1 l)
all-purpose flour, sifted
1 tbsp
(15 ml)
baking powder
Pinch
of
salt
3/4 cup
(175 ml)
vegetable shortening
1 cup
(250 ml)
cold water
1/4 cup
(50 ml)
melted
butter
1
egg yolk
Instructions
Preheat oven to 375 °F (190 °C).
Place first 11 ingredients in large bowl. Mix well and refrigerate for 6 hours.
Fit 1 piecrust into large baking pan. Spread a first layer of meat mixture and cover with potato and carrot cubes. Season to taste with salt and pepper. Repeat and cover with water. Season once more. Top with remaining piecrust and seal ends with fingers or fork.
Make few short slashes in top crust and bake for 40 minutes. Reduce oven heat to 275 °F (135 °C) and bake for another 2 hours.
Piecrust:
In food processor, mix all ingredients until dough is smooth. Refrigerate for 4 hours.
Roll out enough dough to fit bottom and sides of large baking pan and for top as well.
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