Best Cape Breton Meat Pie Recipes

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CAPE BRETON MEAT PIE



Cape Breton Meat Pie image

Simple/Easy Recipe - Very Flavourful!! Great for holidays since it can be quickly prepared and frozen. This recipe was a traditionally served Christmas Eve and during the holidays by my Mother, Elizabeth Anne and continues to be a carried on with our family now. It wasn't Christmas until you could savour the smell and taste of Mom's meat pie. Enjoy and share! But don't wait till Christmas to "Enjoy and Share". Thank heavens for Mothers!!!

Provided by whittlejohn

Categories     Meat

Time 50m

Yield 5-7 meat pies

Number Of Ingredients 7

2 lbs lean ground beef
1 lb ground lean pork
salt
pepper
poultry seasoning
10 medium potatoes
pie crust (for 5 - 7 pies)

Steps:

  • Cook meat in pot by covering with water and simmering for 30 minutes.
  • Add spices (salt, pepper and poultry seasoning to taste).
  • When mixture is cooked, add mashed potatoes and mix well- should not be lumpy.
  • Fill double crust pie shells.
  • Makes 5- 7 pies.
  • Bake at 375 degrees till crust is golden.
  • Freezes well for 6 months.

Nutrition Facts : Calories 886, Fat 37.8, SaturatedFat 14.6, Cholesterol 183.2, Sodium 196.1, Carbohydrate 74.4, Fiber 9.4, Sugar 3.3, Protein 60.2

CAPE BRETON 'PORK' PIES



Cape Breton 'Pork' Pies image

The name of this recipe is a little misleading; there is no pork in these sweet treats! A crisp cookie tart shell, a sweet date filling, and maple icing make these tarts a unique and delicious Cape Breton treat! Use more or less icing on each tart, depending on how sweet you like them.

Provided by poush

Categories     Desserts     Pies

Time 1h31m

Yield 48

Number Of Ingredients 12

2 cups all-purpose flour
2 tablespoons confectioners' sugar
1 cup butter, softened
2 ¼ cups chopped pitted dates
1 cup water
¾ cup packed brown sugar
¼ teaspoon salt
1 teaspoon vanilla extract
¼ cup butter
2 ¼ cups confectioners' sugar
2 tablespoons milk
1 teaspoon maple extract

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C).
  • Tart shells: Sift together flour and 2 tablespoons confectioners' sugar in a bowl. Cut in 1 cup butter; knead until well blended. Form dough into 3/4 inch balls. Press evenly into 1 1/2 inch tart cups on the bottom and up the sides to form a shell.
  • Bake in preheated oven until pale gold, about 16 minutes. Let shells cool in the pan. Gently loosen and remove them from pan using a knife.
  • Filling: Combine dates, water, brown sugar, and salt in a saucepan. Bring to a boil; boil gently for about 10 minutes, stirring constantly. Mash dates with a fork as they cook. Remove from heat and stir in vanilla. Allow mixture to cool before spooning into tart shells.
  • Icing: Cream 1/4 cup butter in a small bowl with an electric mixer. Gradually add 1 cup of the sugar while continuing to mix. Add the milk, remaining 1 1/4 cups sugar, and maple extract. Beat at high speed until smooth. Icing should be thick enough to pipe. Spoon mixture into pastry bag with a small round or star-shaped tip. Pipe a swirl of icing on each tart.

Nutrition Facts : Calories 118.7 calories, Carbohydrate 18.7 g, Cholesterol 12.8 mg, Fat 4.9 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 3.1 g, Sodium 47.9 mg, Sugar 13.8 g

PRINCE EDWARD ISLAND'S ACADIAN MEAT PIE FILLING



Prince Edward Island's Acadian Meat Pie Filling image

Make and share this Prince Edward Island's Acadian Meat Pie Filling recipe from Food.com.

Provided by Annacia

Categories     Savory Pies

Time P1DT1h

Yield 4 pies

Number Of Ingredients 14

one 5 lb. chicken
3 lbs pork, already cooked and chopped
1 medium onion, chopped finely
1 tablespoon summer savory
1 tablespoon coriander seed
2 -3 tablespoons butter
2 -3 tablespoons flour
2 chicken bouillon cubes, crushed
salt and pepper, to taste
6 cups flour
4 teaspoons baking powder
1 1/2 teaspoons salt
3/4 lb lard
2 cups milk (approximately, enough to make dough soft)

Steps:

  • Boil chicken whole, in just enough liquid to cover. De-bone and cut into cubes saving 2 cups of the cooking broth. Set aside.
  • Make the gravy by mixing the butter and flour together over a med heat. Add the broth along with the crushed bouillon whisking until smooth and thickened.
  • Mix all together; add chopped onion, spices, salt and pepper. Divide into four.
  • Make the crust dough. Roll out and make four 9-inch pie shells (double). Line pie plates; add meat mixture and gravy; add top crust and bake at 350 degrees for 50 mins or until golden brown.
  • Makes four 9" pies.

Nutrition Facts : Calories 2304.1, Fat 129.3, SaturatedFat 50.8, Cholesterol 399.3, Sodium 2015.7, Carbohydrate 157.2, Fiber 6.7, Sugar 2, Protein 118.2

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