ACADIAN MEAT PIE
Source: Carmelle Robichaud (my Mother)
Stew Meat cut into 1 inch cubes (approx.)
Lean Pork - cut into 1 inch cubes (approx.)
Venison, if you have some on hand:
Moose, deer - cut into 1 inch cubes (approx.)
Rabbit and partridge are to be de-boned, once cooked
Onions - cut finely. LOTS of onions.
Salt and Pepper to taste.
Add water - enough to cover meat and onions. Slow boil for 2 or 3 hours or until all meats fall apart.
Keep an eye on your pot. If you're missing water, add some more. Stir every now and then to be sure the mixture doesn't stick to the bottom of your pot.
The aim is to have all the meat(s) pull-apart tender and you're left with 2 inches (approx.) of juice in the bottom of your pot.
Once your meat is tender and you have approx. 2 inches of juice in your pot, you're ready to thicken up your mixture.
In a bowl, and with a hand whisk, mix 3 tbsp of flour in cold water, like you're making a gravy.
Be careful - You don't want more gravy than meat mixture.
Once your meat mixture is thickened up, remove from heat and let it cool down with room temperature.
DO NOT PLACE YOUR MEAT MIXTURE IN A COLD AREA WHILE IT'S STILL HOT. THIS WILL SPOIL/SOUR YOUR MIXTURE AND WILL NO LONGER BE EDIBLE.
Once your meat mixture has cooled down, make your favorite pie crust.
Put meat mixture in pie crusts. Cover each pie with pie crust top. Cut some slits on the top so your meat mixture doesn't boil over and to let it breath. Cook at 350 and until top and bottom of crust is nice and golden brown.
Your meat pies can be frozen, either not cooked or semi-cooked, cooled and then frozen.
NOTE: I purposely didn't give you ingredient amounts because this is an "eye-ball" kind of recipe. You should be able to judge how many pies you can make once your meat mixture is all cooked.
Your beef to pork ratio should be beef: 1 to pork 1/2.
I usually only make my pies with stew meat and pork as I'm not too keen on venison and such. Some people feel their pies REQUIRE these wild meats.
Once again, you decide. Use your judgement. The more you make, the better you'll be at making the kind of meat pies YOU like.
Meat Pies are traditionally eaten Christmas Eve, after Mass. But, to be honest... these pies are delicious all year round!
Some people eat them with ketchup on their plate. Can be eaten with a slice of home made bread or with potatoes, on your plate.
Or, you can just have a slice of Acadian Meat Pie all by itself and a cup of tea.
One other point.... Quebec residents usually have "Tortières", which are meat pies made up of ground hamburger and/or ground up pork, salt and pepper and nutmeg. They don't thicken up their pies, with flour and water.
Good luck! Tell me how many pies you made and if you liked 'em!
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