Good morning all you lovely people! Or good night if you are on the opposite side of the world I guess. Either way, I have something to day or night dream for you today: MEAT PIE! As in I-want-to-stuff-my-face-in-this-and-not-live-another-day-without-this-meat-pie kind of meat pie!! Last night I showed my husband the edited photographs of it and he immediately asked “man, when are you making this again?” when I made it twice already within 3 days, haha!
The thing is, I bought 1/4 pig a couple of months ago and with it obviously came a LOT of ground pork. I love pork in all its forms, but ground is, or I should better say WAS, my least favorite. I was at a point where I was going to sell most of my ground pork because I simply didn’t know what to make with it. Pork in Bolognese Sauce, even mixed with ground beef just doesn’t convince me.
Last Wednesday my husband took a day off at work so we could go to a special market that had been open to the public for only a few days at the SAT (societé des art technologique) and we enjoyed walking kidless :P around the “souk” and then went for some lunch at the restaurant in the museum. The waitress recommended the Tourtiers. I didn’t even know what that is. I have to admit that my French is rather bad and words like that just sound Marsian to me. I still followed her recommendation and I’m SO GLAD I DID!! It was a typically French-Canadian meat pie with its filling made of 100% ground pork. It was SO SO SO good, I decided right then right there that I wasn’t going to sell even an ounce of my ground pork. I was going to recreate this at home and make it every.single.day until all the meat was gone and then I was going to grind the rest of the pork cuts that I had to make even more.
The version at the restaurant was very simple, with just ground pork and onions and spices and I added some kale and cranberries to make it more interesting and my husband said that in his opinion mine was even better than the one we had at the restaurant. Does that have a lot of meaning? Not really. My husband always says my food is better than any restaurant’s. I’m not exactly sure if he says it because to him it is true or because he hopes for some compensation for his lovely comments ? ?
Either way, this meat pie is freakin’ UHMAZING! With all capitals! Even in my opinion, and I am very critical with my cooking. As I said, I’ve made it twice already and just looking at the pictures and remembering its deliciousness I’m considering making this again today. Well, maybe tomorrow. My baby girl is super sick ? She has a terrible cold/flu/gastro or whatever it is but she keeps telling me “mama I’m sick, come lie down with me”. I might have to just lay on the sofa with her the rest of the day. My poor little baby ?
Once she is better, she’ll want to eat again though and once the days of dry crackers and camomile tea are over for her, I’m making her this to recover from the wait loss. My man and I don’t need any weight recovery, for sure, but we have to support our little girl and be a good example….riiiiight?!
I’ve even be able to shoot a video of the process. It is loooong. Beware. This meat pie isn’t made in half an hour. It requires quite a bit of work. Split up in two days it isn’t that much though. I made the filling and puff pastry in the evening and then assembled the pie the next morning and made the Feta Salad as a side while it was in the oven. That way it didn’t really feel like too much work. Actually, this is a perfect dish for a lunch or dinner party because you can prepare the majority the night before and then the day of the party you can focus on getting your house nice and clean and get yourself kind of pretty before your guests arrive because the actual work time on the party day is only about 15 minutes.
If you happened to fall asleep while putting your kids to bed the night before and thus didn’t manage to prepare the filling and pastry the night before….. (just saying, not that this would ever happen to me, aham) ….you can still prepare this in about 2 hours. You just spread out the cooked filling onto a large baking sheet and pop it in the freezer for 15-20 minutes. The dough get’s cold enough too if you put it in the freezer for about 15 minutes instead of fridge a couple hours of overnight. I do recommend setting an alarm clock in the evening while putting the kids to bed though, to get the filling and pastry done the night before. It’s just a lot less stress the next day.
- 2 small onions
- 3 cloves garlic
- 1 bunch kale
- 2 lbs ground pork (900g)
- 1/2 cup chicken or beef stock
- 1/3-1/2 cup dried cranberries
- 1/2 tbsp cake spice mix (cinnamon, clove, allspice, ginger, nutmeg)
- 1 white/floury potato
- 2 cups all-purpose flour
- 1 tsp salt
- 280 g very cold butter
- 2/3 cups ice water
- 1 Tbsp water
- 1 small egg
- The night before:
- Peel and chop onions and garlic.
- Heat a heavy-bottomed large pan that has a lid over low medium heat.
- Wash, dry and destalk kale, then chop.
- Add a splash of flavorless oil (e.g. avocado oil) to pan and once hot, add onions and garlic. Sautee until translucent.
- Add stock, ground pork, kale, cranberries, cake spice, salt and pepper and mix very well making sure the pork is broken up so no big chunks cook together.
- Peel potato and grate right into the pan. Mix well.
- Once everything is well mixed and the pork broken up, cover with a lid, reduce heat to low (important!!) and simmer for as long as it takes you to prepare the puff pastry.
- Add 2 cups of flour and 1 tsp salt to food processor and process a couple of seconds.
- Now measure out 280 g butter, cut in chunks and add to flour.
- Pulse until pea size crumbles form.
- Add 2/3 cups ice water to the batter while processing.
- Once a dough starts to form, pour out onto your very well floured work surface. Chunks of butter will still be visible but that's ok, they will be worked in with the rolling pin.
- Form a rectangle with your hands, then flour your rolling pin and the top of the dough and roll it out lengthwise.
- Fold upper part down 1/3, then lower part up 1/3, flour work surface and dough top and rolling pin again and repeat this process for at least 8 times. (Beware, it becomes addictive, I can do this 100 times).
- When dough is ready, store in a ziplock and close it.
- Take off lid of pan and stir the filling for 10-12 minutes so most of the liquid is evaporated.
- Then spoon filling into a glass container with lid.
- Store filling and puff pastry dough in refrigerator overnight.
- The next morning:
- Preheat oven to 450F (230C).
- Flour your work surface and roll out 2/3 of the pastry puff into 1/4" thick circle and lay out a round oven dish with it, having the boarders hang over the sides.
- Fill the centre with the meat filling.
- Roll out the remaining 1/3 of the pastry puff into another 1/4" circle and place on top of the filling.
- Fold over the bottom dough and press together with the top dough to form bumpy edge all around.
- Cut a cross in the middle of the pie to let steam release while baking.
- In a small bowl whisk together 1 Tbsp water with 1 small egg and brush the egg wash onto the top of the meat pie.
- Place in the oven for 15 minutes at 450 F (230 C), then reduce heat to 350 F (180 C) and continue to bake for another 20 minutes or until the crust is nice and golden.