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Meat Filling:
2 cups beef cubed
2 cups pork cubed
2 cups rabbit cubed (optional)
2 cups chicken cubed

Simmer meat until tender, about one hour. Season to taste with onions, pepper, salt, summer savory. Cover cooled meat in juice until ready to make pies.

Meat Pie Crust:

7 cups flour
2 cups lard
2 tsp. salt
10 tsp. baking power
1 1/4 cups half water and half meat juice

Mix dry ingredients. Cut lard into flour mixture with pastry blender. Moisten the flour mixture with liquid. Roll pastry for four pies. Place dough in pie plates. Fill each pie with meat mixture. Cover pies with pie crust. Bake in preheated 400 for 20 min. If cooked and frozen, place directly in oven without thawing. Our family has made this for many years. We serve it on Christmas eve. Submitted by: Paulette Hooley, Charlottetown, P.E.I.