Best Moms Meat Pie Recipes

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MOM'S MEAT PIE (TOURTIèRE à MA MèRE)



Mom's Meat Pie (Tourtière à Ma Mère) image

Here's a meat pie (tourtière) my mother made in our family for many years. This wonderful recipe has been passed on to me and my sisters to enjoy and remember at christmas. This recipe is great for it's simplicity in the ingredients, good meat, good spices and your favorite pie crust. Hope you enjoy!

Provided by Chouny

Categories     Savory Pies

Time 1h

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 11

2/3 cup ground pork
1/3 cup ground veal
1 small onion
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon savory
1/4 teaspoon celery seed (or celery pepper if you can find)
1/4 teaspoon ground cloves
1/2 cup water
1 pie crust (top and bottom)
1 egg, beaten

Steps:

  • In a large pan, mix together meats, spices and water.
  • Bring to a boil, cook at medium heat uncovered until mixture is cooked but still moist (approximately 20 minutes).
  • Line pie pan with one crust and fill with meat mix.
  • Top with second crust and pinch to seal.
  • Cut slits in top of crust to vent, at this point you might want to get creative by adding any christmas decoration with leftover pie crust using a cookie cutter.
  • Brush crust with beaten egg and place filled pie pan on cookie sheet to catch any drips.
  • Bake at 350F for 30 minutes until crust is golden.

Nutrition Facts : Calories 254.9, Fat 16.2, SaturatedFat 4.1, Cholesterol 46.5, Sodium 544.5, Carbohydrate 22.7, Fiber 2.1, Sugar 0.9, Protein 4.6

MOM'S MEAT PIES



Mom's Meat Pies image

This is a recipe that my mom made up when we were kids, she would make it often and we all loved them!

Provided by Country Cookin Mama

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

2 refrigerated pie dough
1 lb ground beef
1 onion, diced
2 large potatoes, chopped
salt & pepper

Steps:

  • Cut pie crust to make 4 pieces.
  • For each pie crust put equal amounts ground beef, onion and potato, season with salt and pepper to your liking. All ingredients should be raw.
  • Fold each individual pie to make a little pocket.
  • Bake at 350 for 30 minutes or until crust is light brown.
  • When we were kids we would eat this with ketchup, my husband likes it with gravy.

Nutrition Facts : Calories 792.2, Fat 39.8, SaturatedFat 13.8, Cholesterol 77.1, Sodium 440.8, Carbohydrate 76.9, Fiber 6.7, Sugar 2.6, Protein 30.4

MEAT PIES



Meat Pies image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 15 servings

Number Of Ingredients 14

1/2 pound ground beef
1/2 pound ground lamb
1 quart coarsely chopped yellow onions
1 teaspoon corn oil
1/2 cup pine nuts
1 tablespoon lemon juice (or 1/2 fresh lemon)
1 teaspoon salt 1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon dry yeast
1 teaspoon salt
1 1/2 cups warm water
3 tablespoons sugar
4 cups all-purpose flour, plus more for dusting
Nonstick cooking spray

Steps:

  • For the filling: Combine the beef and lamb in a large skillet and cook over high heat until browned and well done. Drain and reserve the drippings. Place the meat in a medium mixing bowl.
  • Using the same skillet, caramelize the onions in the meat drippings. When the onions are nice and brown, remove them from the drippings and mix into the meat mixture.
  • While the onions are caramelizing, preheat a small skillet with the corn oil. Add the pine nuts and toast until golden brown (they burn quickly, so don't walk away from them). Add the pine nuts to the meat mixture along with the lemon juice, salt, cinnamon and nutmeg and combine well.
  • For the dough: Dissolve the yeast, salt and sugar in 1 cup of the warm water. Stir to dissolve the yeast. Add the flour to a large mixing bowl, stir in the yeast mixture and combine well. Add additional water, as needed, to make a medium-sized, stiff dough ball. Knead thoroughly. Cut into 2 equal dough balls, cover and let stand for 15 minutes.
  • Lightly flour a large work surface and roll out each dough ball until approximately 1/8-inch thick. Cut the dough into circles with a 5-inch round cutter. Cover and let stand a second time for 15 minutes. Try to get as many round dough pieces as you can. Any excess dough can be rolled up and saved for more meat pies.
  • Preheat the oven to 350 degrees F. Coat 2 sheet pans with nonstick cooking spray.
  • Working quickly, place 5 of the rounds at a time, on a separate work surface. Spoon a heaping tablespoon of the meat filling in the center of each round. Grabbing the opposite sides of the circle, pinch together in the middle. Then, pinch the rest of the dough closed, forming a triangular pie. Place on the prepared sheet pans. When all the pies have been formed, place the pans in the preheated oven and bake until the edges and bottoms of each pie begin to brown. Rotate the pans from bottom to top during baking. Bake until the pies are golden brown.

MEAT PIE



Meat Pie image

This pie is delicious! I got the recipe from my husband's mother. She is French so I believe this is a French Meat Pie. Beef, pork, and potato are all nicely spiced and baked into a pie. It's yummy and pretty easy to make too! Best served fresh, but you can also make ahead and freeze or refrigerate.

Provided by Lauralane

Categories     World Cuisine Recipes     European     French

Time 50m

Yield 8

Number Of Ingredients 13

1 medium potato, peeled and cubed
½ pound ground beef
½ pound ground pork
⅓ clove garlic, chopped
½ cup chopped onion
¼ cup water
½ teaspoon mustard powder
½ teaspoon dried thyme
¼ teaspoon ground cloves
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried sage
1 (15 ounce) package refrigerated pie crusts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, mash, and set aside.
  • Meanwhile, crumble the ground beef and pork into a large saucepan, and add the garlic, onion and water. Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato.
  • Place one of the pie crusts into a 9 inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using the tines of the fork, and remove any excess dough. Cover the edges of the pie crust with aluminum foil.
  • Bake for 25 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy.

Nutrition Facts : Calories 381.3 calories, Carbohydrate 28.1 g, Cholesterol 35.6 mg, Fat 23.7 g, Fiber 2.6 g, Protein 13.5 g, SaturatedFat 6.9 g, Sodium 576.7 mg, Sugar 0.7 g

MEAT PIES



Meat Pies image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h50m

Yield 20 meat pies

Number Of Ingredients 15

20 frozen unbaked dinner rolls, such as Rhodes
All-purpose flour, for rolling
2 eggs mixed with 2 tablespoons water, for an egg wash
1 tablespoon vegetable oil
2 poblano peppers, seeded and chopped
1 onion, chopped
1/2 teaspoon red pepper flakes
4 cloves garlic, chopped
1 1/2 pounds ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 tablespoons tomato paste
1 cup grated pepper Jack cheese
1/2 cup chopped fresh parsley

Steps:

  • For the crust: Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
  • For the filling: Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.
  • Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and 3/4 teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and 1/4 cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.
  • Preheat the oven to 400 degrees F.
  • To form: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.
  • Bake until golden brown, 10 to 12 minutes.

MOM'S INFAMOUS MINCEMEAT PIE



Mom's Infamous Mincemeat Pie image

Mom's 88 yrs. old now, but her mincemeat pie was a staple every year at the weekly Lenten Luncheons at our church as well as family holiday dinners. I wonder if it had anything to do with the half cup of brandy or rum mom would add to her pie.

Provided by Suzie

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 5

2 (9 ounce) packages mincemeat
1 large apple, diced very fine
1 cup raisins
2 1/2 cups water
1/2 cup brandy or 1/2 cup rum

Steps:

  • Break mincemeat into small pieces and put in saucepan.
  • Add diced apples, raisins, water and liquor.
  • Boil about 2 minutes; cool.
  • When mincemeat mixture is cool, put into pastry lined 9" pie pan; cover with top crust.
  • Prick top crust with folk.
  • Bake at 425 degrees for 35 minutes or until crust is golden brown.

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