A French Canadian classic that’s best enjoyed during the holiday season. The Harwood recipe calls for pork and veal as it’s filling, but that can vary based on the region in Quebec that the dish is served. It’s meaty filling is surrounded by a buttery crust that will keep you warm during the cold winter months. Toast to the holidays and enjoy with our Admiral’s Blend!
Chef: Judy Harwood
Yield: 6 servings
Ingredients:
- 1 1/2 Lbs. (0.75 kilogram) ground pork
- 1 1/2 Lbs. (0.75 kilogram) ground veal
- 3 Slices bacon, chopped
- 2 Onions, chopped
- 1 Garlic clove, chopped
- 1/2 Cup (125 ml) boiling stock (beef, chicken or vegetable)
- 1 1/2 Tsp. (7.5 ml) each of salt and pepper
- 3 Tbsp. (50 ml) parsley
- Good pinch of sage
- Butter for frying and coating
- 1-2 Tbsp. (15-30 ml) flour or cornstarch if necessary
- Pastry for a two-crust large pie plate
Instructions:
- Brown onion and garlic in a small amount of butter.
- Add the meats and brown.
- Add all other ingredients and simmer for about 20-30 minutes.
- Thicken, if necessary, with a mixture of 1-2 tbsp. of flour or cornstarch mixed with stock. Check seasoning. Cool.
- Dust pie shell with a little flour.
- Pour filling into the pie shell and mound the meat in the centre, as it tends to “settle out”. Top with pastry and wash pastry with a bit of melted butter.
- Bake at 425’F (220′ Celsius) for 10 minutes then reduce to 350’F (175′ Celsius) for another 30 minutes.
Note: Traditionally served with a side of peas. Table sauces include ketchup and your favourite hot-sauces.
