Tuesday, January 01, 2013

New Year's Day Menu 2013

French Meat Pie
by Sister M. Concepta Mermis

31/2 lb. ground pork
1 lb. ground beef
I managed to purchase .6 kilo pork and .6 kilo beef at the large market this year.
2 tsp. salt
3 tsp. cinnamon
1/2 tsp. pepper
1 1/2 tsp. ground cloves
1 tsp. celery salt
1 c. dry bread crumbs (or more)
1 onion
After cooking the meat with two small onions, I measured it and found that I had 8 cups of meat.  I roughly estimated that I started with half the amount of meat called for in the recipe.  So I divided the meat into 4-cup amounts.  For the French pie I added a bit less than half the prescribed spices.  Omitting celery salt because I couldn't manage to find it.  Instead I food-processed a stalk of celery and cooked it with the meat.  For the Hungarian pie I omitted the cinnamon and cloves and added 1 teaspoon paprika and 1 minced clove garlic.  

Cook meat and 1 onion in water to cover meat, simmer about 45 minutes to 1 hour. Break up the meat with a wooden spoon as it cooks. Remove onion and discard. Set aside to cool.

Skim off grease (use to make pastry). Add bread crumbs and seasonings.  Put meat mixture into pastry shell, top with crust. Slit the top of the crust to allow steam to escape. Bake on cookie sheet or foil in case the pie bubbles over. Bake about 35 minutes or until brown in 400 degree oven. Let stand about thirty minutes before serving.

I have never yet managed to make a decent pie crust and usually buy store-bought shells.  I could only find phyllo dough.  So.....this year it will be meat strudel!  I added a lot more than one cup of bread crumbs to eat mixture because I feared that that strudel could not handle too much liquid.  It was deemed more elegant than a pie and tasted not unlike an Cornish pasty without the vegetables.  

Search my blog for "meat pies" to see how I cooked this in previous years.

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