How to make it

  • In a large skillet over medium heat, gently saute the pork, beef, veal, potatoes and onion just until the meat is no longer pink.
  • Drain any fat.
  • Stir in garlic, seasonings and 1/4 cup beef broth / water.
  • Bring to a boil.
  • Reduce heat.
  • Cover and simmer for 15 minutes, stirring frequently.
  • Remove from the heat; cool to room temperature.
  • Stir in seasoned bread crumbs.
  • Whisk egg and remaining broth / water.
  • Stir into meat mixture.
  • Line a 9-in. pie plate with bottom pastry.
  • Trim the edge evenly.
  • Fill with meat mixture.
  • Roll out remaining pastry to fit top of pie.
  • Place over filling.
  • Trim, seal and flute edges.
  • Cut ventilation slits in the top of pastry.
  • Cover edges loosely with foil.
  • Bake at 400° for 15 minutes.
  • Remove foil.
  • Reduce heat to 375°.
  • Bake 30-35 minutes longer or until crust is golden brown and filling is heated through.
  • Serves 4 - 6 depending on the appetites!!!

Reviews & Comments 6

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    " It was excellent "
    notyourmomma ate it and said...
    A very special meat pie indeed. Definite winner!
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    " It was excellent "
    kukla ate it and said...
    Oui, c'est vrai; c'est tres authentique! I do include some pork, though usually it makes up less than half the total meat (more beef, more veal...) Excellent post, Lor! Et, ma famille le mange a Noel aussi!
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  • decobabe 11 years ago
    I have such memories of this! Thanks.
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  • wynnebaer 11 years ago
    Thank you for sharing your recipe and tradition, I will try this for sure....;D
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    " It was excellent "
    ahmed1 ate it and said...
    Of course a great one and of course I will choose the beef too.Yhanks for sharing..
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  • pat2me 11 years ago
    Ah, the Traditional pork's on a lot of menus in the small family owned restaurants here in Nashua.
    Good one, Lor!
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