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This classic dish from Quebec features ground pork and veal wrapped in a flaky golden crust. It’s the ultimate comfort food, perfect when you’ve got friends or family together or just want to celebrate something special.
This meal always takes me back to holidays as a kid, when everyone would gather in the kitchen to make a bunch of meat pies. We’d enjoy them after midnight celebrations all together.
Tasty Ingredients
- Twelve rolled-out pie crusts: enough to make six loaded meat pies
- Half a teaspoon of ground cinnamon: brings a light sweet hint
- Half a teaspoon of ground nutmeg: gives a touch of warmth
- Three-quarters cup breadcrumbs: soaks up any extra juices
- One cup chicken broth: keeps everything moist and flavorful
- Four diced potatoes: add chunkiness and hold the meat mixture together
- Three pounds ground veal: balances out the pork with a softer bite
- Three pounds ground pork: loads of richness and classic flavor
- Three tablespoons olive oil: just right for getting all those good smells started
- Four chopped garlic cloves: brings extra punch without taking over
- Four chopped onions: starts things off with big savory flavor
Easy Step-by-Step Directions
- Baking it off:
- Preheat your oven to 375°F, moving a rack to the lower part. Set six pie crusts into 9-inch pans. You’ll fill these with your cooled meat mixture in a minute.
- Time to put it all together:
- Evenly spoon the now-chilled meat into each pie shell.
- Chilling things out:
- Once your meat filling is ready, let it cool to room temperature. Then cover and pop it in the fridge for at least 4 hours, or overnight if you’ve got the time. This part helps the flavors get even better and makes putting the pies together easier.
- Layer in the extras:
- Add the diced potatoes, chicken broth, breadcrumbs, nutmeg, and cinnamon. Give it all a good stir. Keep it over the heat, stirring now and then for about 45 minutes, until the potatoes start to fall apart.
- Browning up the meat:
- Drop in the pork and veal with the onions and garlic. Break the meat up as it cooks for around 15 minutes, stirring a lot so it cooks evenly. Go ahead and season it up with salt and pepper.
- Getting your flavor base set:
- Heat the olive oil on low-medium in a big pot. Toss in the onions and garlic first. Cook until they’re soft and you can smell all that good flavor, maybe 5 minutes. This really gets the base tasting right.
- Finishing touches and baking:
- Top every pie with another crust. Slice a small opening in the center to let out steam. Pinch the edges shut with your fingers or a fork. Bake them for 50 minutes to an hour until those tops are beautifully golden brown and crispy.
I swear by nutmeg—it’s the secret to what makes this dish so unique. My family always grated it fresh. That one little touch kicks up the aroma every single holiday meal.
Keeping & Freezing
Store your pies right in the fridge for 3 or 4 days in an airtight container. Want to reheat? Just pop one into the oven at 325°F for roughly 20 minutes. That keeps the crust nice and crisp.
You can freeze them, cooked or uncooked. If you’re freezing before baking, get the pies all assembled then wrap them up tight with foil and pop them in a freezer bag. They’ll keep for up to three months. When you go to bake, you don’t have to thaw first—just add an extra 15 or 20 minutes to your baking time.
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Regional Twists
The classic version changes from place to place in Quebec. Out in Lac-Saint-Jean, folks use a bunch of cubed meats instead of ground, often mixing in things like rabbit or venison for a wild kick.
In Montreal and around there, people usually swap the veal for beef and mix it with pork. Every family seems to have their own way of doing it and will swear up and down it’s the real deal handed down through the generations.
Frequently Asked Questions
- → What type of meat works best for these pies?
The classic version combines ground pork and veal. Feel free to mix it up with beef or even chicken if you'd like.
- → How do I get a perfectly golden crust?
To achieve that golden finish, brush the crust with a beaten egg mixed with a little water before baking.
- → Can I prepare the filling in advance?
Definitely! You can make the filling the day before. Let it cool, and store it in the fridge until assembly time.
- → What sides go well with these pies?
Pair them with a fresh green salad, steamed veggies, or some tangy pickles for a balanced meal.
- → Can I swap the potatoes in the filling?
Of course! Try sweet potatoes or rutabaga for something a little different, depending on your taste.