Happy belated Halloween, everyone!! I hope it was fun and safe for all!
If you follow me on Instagram (which, if you don’t, why are you here?) you will have seen the copious amounts of pies I made for the Halloween bash we held at our place this year.
Ryan and I dressed like Sweeney Todd and Mrs. Lovett; it was perfect.
In trying to keep things authentic, I decided to make meat pies for our guests! I got a LOT of requests for this one, so here it is!
This French meat pie recipe is one that my mother always made (that was given to her by a woman who owns a catering business back east) so the recipe makes 3-10inch pies! The best thing about them is you can assemble them, cook them (or not) and freeze them! Its a tradition for my mum to make these around the holiday season, freeze them and pop em in the oven when you’re ready to eat it.
I used pre-made pie crust just unroll and bake! but feel free to use whatever crust recipe you love.
NOTES: I needed more packages of the dough in order to make the mini pies and hand pies, so plan accordingly! Its about trial and error… the good thing is that the dough is still pliable enough that you can take the remnants, squish em back together and roll it out again for more. If you’re not feeling crafty enough for small ones, stick to the regular sized ones.
You Will Need:
- pre made pie crusts; enough for three 10-inch pies top and bottom crusts for each
- 5lbs ground pork or a mixture of beef/pork (I used 3lbs pork and 2lbs beef… its what I had)
- 2 large onions; small dice
- 1/2 cup water (depending on the fat content of your meat, you may need more or less. Start with 1/2 cup and add more during cooking if needed)
- 1T salt/ 1/2t pepper
- 1T allspice
- 1 1/2t ground cloves
- 2 cups leftover mashed potatoes
- Place the meat, onions, water, salt and pepper into a large 5quart or larger stock pot and cook on low, uncovered for at least three hours, stirring often; adding more water if needed. Remove from heat and mash until there are no longer large lumps of meat.
- Add allspice, cloves, and potatoes and mix together until blended.
- Preheat oven to 400F and prepare your pie tins (mini muffin pans, or whatever you’re using) by lightly coating with oil and laying down the bottom crust. Fill the shells evenly with the meat mixture, and cover with top crust. Crimp the edges to seal the pie and make slits (or carve some designs) on top to vent. Feel free to brush with an egg wash, but I used some coconut oil and it turned out perfect!
- Bake for 45-50 minutes or until golden brown.
Remember, these can be frozen before OR after baking; just take em out and bake! Serve with a side of veggies, some brown gravy and you have yourself an amazing meal.
Just don’t start using human…