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Suggest a better description(my mothers recipe - eons old and only written down in the last 10 years) Put dried bread (about 8-9 slices) in warm water and break into small particles. Put ground pork into large pan, add salt and chopped up onion. Add 1 3/4 c. of the reconstituted bread - squeeze as much water as you can out of it before measuring. Add 1 cup water. Cook over low temperature and simmer for 20 minutes. Stir continually or it will stick. At end, cook without stirring and grease will come to the top. Skim off the grease. Remove from the heat. Make pie crust. Put meat mixture in crust and cover with top crust. Bake at 400 degrees for 10 minutes and then 350 degrees till light brown. Freeze. Heat 1 hour at 350 degrees to serve. The crust will be outstanding as the grease still in the pork makes the crust flaky. Warning: the pie is very rich - dont overdue the size of the piece at first. The flavor of the pie will vary from year to year depending on the ground pork. I have now found a butcher shop which grinds its own pork and find that it is not as fatty as the pork ground in a regular supermarket. Posted to EAT-L Digest by Nancy Carriar
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Serving Size: 1 Serving (1086g) | ||
Recipe Makes: 1 | ||
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Calories: 3012 | ||
Calories from Fat: 1768 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 196.4g | 262 % | |
Saturated Fat 73.5g | 367 % | |
Monounsaturated Fat 83g | ||
Polyunsanturated Fat 21.7g | ||
Cholesterol 326.6mg | 100 % | |
Sodium 1870.5mg | 65 % | |
Potassium 1900.8mg | 50 % | |
Total Carbohydrate 218.4g | 64 % | |
Dietary Fiber 12.1g | 48 % | |
Sugars, other 206.3g | ||
Protein 90.7g | 130 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3012
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