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Meat Pie

Submitted by Debbie MacDonald, North Wiltshire

This meat pie has been served on Christmas Eve for generations, and now my own family enjoys it on that special day.

6 lb. beef roast (boneless)
4 lb. pork roast(boneless)
3 lbs. chicken
6 onions, cut up
1/2­1 Tbsp. salt
3/4 Tbsp. pepper
1­2 Tbsp. summer savoury
1 Tbsp. each sage and thyme

Combine the beef, pork, chicken and onions with water to cover, bring to a boil and then let simmer until meat is cooked. Remove from the stove and save the liquid. Cut up the meat and add the spices, along with enough juice to keep meat moist. Prepare your favourite pie crust recipe using the remaining juices from the meat. Bake in 425 F oven for 15 minutes and then reduce the heat and bake at 375 F for about 15­20 minutes, until pastry is golden.

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