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Recipes for Meat Pies

Does anyone have any really good meat pie recipes?

Mary Ann


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By guest (Guest Post)
December 21, 20070 found this helpful

This is the one we like best. Hope you can enjoy it
as well.


Pastry for a double 9 inch pie shell
1/2 lb. lean pork
1/2 lb. beef (lean)
1/2 cup water
1 large onion (finely chopped)
1 clove garlic (finely chopped)
1/2 tsp. salt
1/2 tsp. thyme
1/2 tsp. sage
1/3 tsp. dry mustard
1/4 tsp. mace
1/8 tsp. ground cloves
pepper to taste
2 medium potatoes
1 egg (beaten)

Combine meat, water, onion, garlic and seasonings in a saucepan. Bring to a boil, cover; reduce heat to low and cook for 25 minutes. Stir often while cooking. Peel potatoes and cook in salted water about 20 minutes or until done. Drain and mash with a fork. (This should measure about 1 cup potatoes). When meat is finished cooking, there will be a little liquid in the bottom of the pan. Don't drain it. Remove from heat. Add mashed potatoes and stir. Turn meat and potato mixture into pie shell. Cover with top crust. Whisk egg with 1 tsp. water and brush over top of the crust. Slash crust in several places to allow steam to escape. Bake in 425 F. oven for 15 minutes, then reduce heat to 375 F. and cook until pastry is golden about 25 more minutes.


Merry Christmas,
Julia in Orlando, Florida

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By guest (Guest Post)
December 24, 20070 found this helpful

Thank you so much

Reply Was this helpful? Yes
November 17, 20080 found this helpful


Before you begin read over all the recipe first, and have, cooking spray, and/ or baking sheet paper, also allow two days to do the following, one night to cut and cook meat and put it in the fridge overnight. The next day to actually make the meat pies. A favorite at Christmas with all! This is the - 2nd. Day stuff! For the biscuit dough; make this up as you go. Do not double the recipe!

6 cups of flour,- [little heaps... not level] - (robin hood is the best to choose)
6 teaspoons of baking powder - [small little heaps not level of baking powder]


3 teaspoons of salt [level the salt!]
l/21b. of shortening [has to be a shortening NOT lard] [I use aprox. 3 lbs of
Crisco shortening in total.]

ADD Aprox. (3) to 3 3/4cups of meat juice [try 3 cups 1st it's easier to add the [3/4]
more juice if needed]
MIX/ STIR VERY, VERY GENTLE! [This is most important or you will ruin the biscuit dough!] Just turn [gently] till it just sticks aprox 6 turns or less, then dump out on a floured surface. [Kneed dough no more then (10 to 12 turns) in all total TURNS] Dough should be soft like (for example warm play dough) and elasticity when rolling out the dough with the rolling pin.

MAKE PIES and when done brush with the meat juice: in a preheated oven set at 350* for APROX. 35 to 45 min. depending on your oven! [Set the timer on the stove for HALF the baking time] and BRUSH pies again when they are HALF cooked, also TURN the pan around for even cooking/browning. Remember to RESET the timer for the rest of the time needed to finish baking the pies!


When done take off the pan and place on a rack [Most important to do this, because if you don't the pies will sweat; and bottom pie crust will become wet, and the pie is ruined!] I used the rack out of the bottom of the oven; get it out before you preheat the oven.

Now I use 6 small wire ones [plus the oven rack] I bought small ones at the dollar store, you can buy them in any baking department in a store and they are inexpensive; get 6 to start with. If you don't have any then make sure you keep turning those pies until they are cool. This is very time consuming, so get the racks. I make about 25 meat pies depending on the size of them; also the med size pies and small pies are easier to handle to get onto the cookie sheet without cracking


PAGE 2 of 2
THIS IS THE. 1 ST DAY STUFF. Might want man for this job HA! HA!
You need to buy the meat (the more meat the more pies to make.) this is based on making aprox. 20 To 25 pies depending on the size of the pie you make.

*{NOTE, you can add in all wild meats or just some if you like to as well in this recipe if you care to - Fowl and or animal. I use no wild meats when making mine} *

10 LBS of beef
10 LBS of pork
2 chicken breasts and /or legs
4 large onions
Salt and black pepper.
Now take the meat out of the freezer in the morning and let the meat half defrost when this is done-- call MAN!! He / you will need a sharp, knife to cut the meat into big bite size pieces [remember cooked meat shrinks, so a cube it bigger than normal] place all in a bowl without the chicken.


Now get out a big pot [I mean big] you are going to layer the mixed up raw meat this way.

A layer of meat and a layer of onions and a small bit of black pepper and add some salt. [REPEAT this] layering process until about 6 inches from the top; now place the raw chicken on the top. Now add enough cool water just enough to cover the meat [BEEF/PORK] and bring to a boil, then SIMMER with a cover on for aprox. 1 hour. Also don't forget to taste the meat while simmering to make sure that you have that [OH IT'S WAY TO SALTY TASTE!] because that is what you want it to taste like; but be careful not to add to much pepper! The chicken will cook first; take it out and pick the meat off the bones and toss it back into the big pot.

When the rest of the meat is done You can take the hot pot outside in a snow bank and pack it till it is cool enough for your hands to get into it. Or put it in the sink in cold water to cool down when it is cool enough, reach in and squeeze the juice out with your CLEAN hands. Put all the cooked meat in a big bowl, [being careful not to squeeze to much, you do need some moisture in the meat] you now cover the meat with a towel or tea cloth and place it in the fridge for the night also put a cover on the pot and place it in the fridge for the night also, In the morning take out the pot from the fridge and [REMOVE THE FAT THAT HAS FORMED OVERNIGHT AND THROW IT OUT!] you need to [SAVE THE JUICE] to make the biscuit dough.

NOTE: after the meat pies are all made and you have juice left over and dough/or make more dough you can make bannock/biscuits/
THE END of Betty's meat pie recipe and page 2 of 2.
This recipe came from my husbands father, My Father In-Law gave it to me after my Mother In-Law passed away. It's an old French Arcadian recipe she used; My parent In-Laws only included the [Wild rabbits when making their meat pies]. I do not. Serve Meat Pie cold and have salt shaker on hand, and a cup of hot tea, Merry Christmas, Hope you enjoy. Yes it is a lot of work but well worth it.

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