Memeres Meat Pie And Meat Stuffing Recipes

MEMERE'S MEAT PIE AND MEAT STUFFING

Steps:

• Chop onions and celery and saute until soft.
• Lightly cook pork and drain off grease.
• Add ground beef to pork and cook 5 minutes.
• Transfer meat to deep pan, pot, or Dutch oven.
• Add onions and celery.
• Cook over low heat for 25 minutes, stirring occasionally to prevent sticking.
• Drain any grease that has surfaced, and remove from heat.
• Add seasoning, salt, and pepper.
• Add hot water and bread crumbs, and mix well.
• Cover and let stand for 30 minutes.
• While that's standing, preheat the oven to 350°F.
• Spoon meat mixture into pie crust and bake (in bottom shell) for 20-25 minutes. (Variation: add any amount of mashed potatoes after first 15 minutes.).
• Add top crust and seal. Bake until done.

MEMERE'S MEAT PIE

Steps:

• 1. Place ground pork and beef in large fry pan
• 2. Add water and break up with fork. Add water breaking meats up again.
• 3. Add garlic and cloves.Cover and bring to boil. Add some salt. (salt to taste)
• 4. Simmer 1 hour.Stiring breaking-up meat as it cooks Test while simmering for more needed salt,garlic or gloves. This is all up to your taste
• 5. Remove lid boil down till almost all liquid is gone. I like to keep the meat moist.
• 6. Scoop out with slotted spoon in to pie shell. Add top and place 4 fork picks on top.
• 7. Place in 350 degree pre-heated oven. Bake 1 hr till golden brown

TOURTIERE (FRENCH CANADIAN MEAT PIE)

Steps:

• Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn't pressing together, drizzle in another teaspoon of water.
• Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
• Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
• Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
• Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
• Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
• Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
• Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
• Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.

MEMERE BIBEAULT'S MEAT STUFFING

Steps:

• Take the celery and onion and chop it fine. Put it into the pan.
• Take the giblets and liver, chop them fine and put them into the pan.
• Take 4 small sausage links and remove the casings and put them into the pan.
• Put the beef and the pork into the pot and stir everything.
• Shake in allspice, poultry seasoning, salt and pepper, and basil.
• Cook on low for 4 hours occasionally stirring the pot so that nothing sticks or burns.
• Whatever you do, DO NOT DRAIN THE JUICES/FATS whatever you want to call them!
• Put the bread crumbs inches You want to make sure that you didn't put too much. You need only enough to bind the meats together so that it all sticks.
• Cook for ten minutes. Taste the stuffing to adjust the seasonings.
• Keep on low until the stuffing almost sticks on the bottom. Stuffing is done.
• Cool completely. Stuff the Turkey!
• ENJOY!

MEMERE'S MEAT PIE

Steps:

• Brown the meat in a large pot.
• Once fat starts to render, add onion and potatoes.
• Once potatoes are cooked through add poutry seasoning to taste (I use about 1/4 of a box), salt, and pepper.
• Mash until everything is one even mix.
• Unroll pie crusts and fill with meat filling.
• Bake at 350 about 25 minutes, until crust is baked through.