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One of the missions of this overall project to bring recipes to those who are interested has been to preserve old recipes from word-of-mouth sources such as family and friends. Here we present a recipe for traditional Canadian meat pie which dates back at least 100 years. This is as close as we could bring ourselves to making the original recipe, which does not involve browning the meat. Items marked “*optional” did not appear in the original recipe.
We have some further ideas about how to make a more modern version of this pie with additional aromatic elements which will help to give it some appeal today. We don’t think about it much, but salty food was not nearly so prevalent in the 1920s as it is today, and so at the time when this recipe was written down, it probably came across as significantly more tasty than most people will find it today.
This pie is dense food, at least equivalent to a pot pie. An eighth of the pie is certainly a meal-sized serving. I like to serve it alongside some pickles (such as gherkins) at a minimum, or with salad and/or soup. Onion soup which is also quite economical to make is a fine accompaniment.
Makes enough for two 9” pies, or enough for 16 servings.
Equipment:
• 1 or 2 9” pie tins + pie dough (storebought shells are not the same volume and will hold roughly half as much)
• stew pot or dutch oven for preparing the filling
• parchment-lined sheet pan to go under the pies, to catch drips
Ingredients:
2 lb ground pork
1 ea potato large; we used 226g or 1/2 lb of potato
2 ea onion medium; we used ~400g of onion, or almost 1lb
1 ea shallot *optional
1 cup breadcrumbs
1 Tbsp maple syrup originally sugar
1 Tbsp apple cider vinegar *optional
1 tsp nutmeg
1 tsp fresh sage leaves *optional; chopped; or 1/4 tsp dry
4 cups water
to taste salt and pepper
Procedure:
1. Chop or shred the vegetables; we chopped the onion and shallot and used a grater for the potato because hand-grating onions and shallots is unpleasant and seemed un-necessary. If you’re using a power tool to grate potato, grate everything!
2. The original instructions are to add everything to the pot and bring it to the boil for 15 minutes.
3. Instead of that, we sweated the onion and shallot in the stew pot for a few minutes before adding the potato, and used a skillet to try to put a bit of a color on the meat without reducing it to dry crumbly bits.
4. If you also do this, use some of the 4 cups of water as needed to keep the sweating vegetables from going dry and sticking to the bottom of the stew pot.
5. Once the meat has been browned to your liking and has been added to the stew pot with the veg, add all the remaining ingredients: the rest of the water, the syrup or sugar, the vinegar, the breadcrumbs, salt and pepper.
6. Let the pot simmer about 15 minutes; the texture changes a bit and becomes a little tighter.
7. Take the pot off the heat and roll out a pie shell for your pan(s). Use a quarter of a recipe of pie dough for each in order to have enough for lids also.
8. Add half the filling to each pie shell and place in the center of a 450F oven for 10 minutes.
9. If there is leftover filling, it freezes well.
10. Reduce the heat and bake at 350F for an additional 30 minutes.
11. Allow the pie to rest 10-15 minutes out of the oven before serving. Its flavor does develop over time so it may be best to bake the pies a day before they are to be eaten.
12. Serve with ketchup, or your favourite side dishes.
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