does anybody have a recipe for a good french meat/pork pie?

Question

it has potatoes in it and i need to know what spices you add.thank you.

Answer 1

Hey Cheryl try this link
http://www.cooks.com
They have a recipe for Pork pie and Tour Tiere
Good luck

Answer 2

Well depending on how much you are making...

1) use a good pie crust...you can make your own or cheat and buy pilsbery
2) Depends on the meat...If you go with pork, go with a tenderloin cut, if beef go with filet.
3) Carmelize the onions before adding, there will be a difference and a good one at that
4) In a pan, add extra virgin olive oil, add carrots, potatoes, garlic, oregano, parsley, some pearl onions (not the ones you carmelized), after some browning occurs pull them off the pan.
5) Add the meat and brown them too...Now you should have Carmelized onions, Meat, and Veggies...There should be enough liquid if not, you can make a pseudo-gravy to add to it but you should have enough.

Get the pie crust, punch some holes using a fork.

mix the contents of meat, veggies and carmelized onions

Add to the crust, top the crust and punch more holes..

There should be a yummy french pork/meat pie...

Good luck!!!

Answer 3

M'dear... the REAL secret to the best "ANY" meat pie is the PASTRY on top!!! You can use any recipe for the meat/filling you wish, but DO NOT USE plain, old piecrust dough.

THIS recipe is for what's called, "English Pastry," and it is THE MUST HAVE for any meat pie/pastry....

It must be made ahead and chilled first, so you prep this first, chill it, make the meat filling, THEN bring it out to finish it off and bake it. It is a "heartier" dough than pie crust, and a bit "wet" which is why it needs chilling to handle better. Here you go...


ENGLISH PASTRY

2 cups flour
2 tsp baking powder
1 tsp salt
2/3 cup shortening
1/2 cup HOT water
1 tbsp lemon juice
1 egg, separated
1 tbsp water

Sift together flour, baking powder, and salt. Mix shortening, HOT water, lemon juice, and egg YOLK. Add to flour mixture, mix, and chill.

When ready to use, pat out 3/4 of the dough as the lining of a 2 qt casserole. Fill with whatever filling mixture you desire. Pat out the rest of the dough as round as you can to cover the casserole. Beat egg WHITE with a tablespoon of water, and brush over dough (traditional "egg wash").

Bake @ 425 for 25 mins.


BON APPETIT!!!!


Have a ducky day!

Answer 4

MEAT PIE (FRENCH TOURTIERE)
 1 1/2 lb. ground lean pork
1 sm. onion, minced
1/2 c. boiling water
1 clove garlic, chopped
1/4 tsp. ground cinnamon
Pinch of ground cloves
1/4 tsp. celery salt
1/4 tsp. black pepper
1/4 tsp. sage
1 1/8 tsp. salt

1. In a heavy 3 quart saucepan, saute meat and onion. Drain. Return to pan. Add remaining ingredients. Cover and cook about 45 minutes or until about half the liquid has evaporated. Add 3 medium sized potatoes cooked and mashed or 1 cup instant potatoes to cooked meat mixture. Cool.

2. Preheat oven to 450 degrees.

3. Prepare two-crust pastry. Roll out half and line a deep 9 inch pie plate. Fill with cooled meat mixture. Roll out remainder of dough and cover pie. Flute and seal edges; slash top crust.

4. Bake in preheated 450 degree oven for 10 minutes. Reduce heat to 350 degrees and continue baking 30-40 minutes longer. May be made ahead and frozen.

Answer 5

Potatoes is so right, also add some chopped young carrots, sliced mushrooms, coriander, and season it with ground red, green, white, and black peppercorn.
Make the pastry pie shell with fresh butter for a soft, flavourful crust, not shortening because you'll get a nasty tasting, dry yucky crust.

Answer 6

Chop up some celery and garlic really fine and add green peppers along with some red and yellow peppers. also a onion. I normal use the food chopper put everything in at once so that it can be chopped up evenly.

Answer 7

1lb ground pork
2lg baking potatoes
1lg yellow onion
1tsp sage
1tsp rosemary
1tsp terragon
1/2tsp cloves
1tsp oregano
fresh basil leaves (about 2tsp when cut up)
1/2cup breadcrumbs
1cup olive oil
1tsp soy sauce
for sauce topping:
1cup skim milk
1tsp flour
--heat to almost boiling, stiring constantly--
2oz feta cheese

Answer 8

nope dont eat pork like that.