Contributed by: Chris WebAdmin. of RecipesNow.com
A Quebecois favourite, this savory pie is terrific for any dinner. This filling can be made ahead and frozen until you're ready to serve it. Chili sauce or pickled beets on the side are the perfect accompaniments.
In large saucepan, cook veal, bacon, onion, garlic and celery over medium heat, stirring, for about 10 minutes or until veal is no longer pink. Add water, salt, pepper, sage, thyme, savory and cloves. Reduce heat, cover and simmer, stirring, occasionally, for 20 minutes. Add potatoes and simmer, covered, for 5 minutes longer or until most of liquid is absorbed. Let cool. Stir in parsley.
Pour cooled filling into 9-inch (23-cm) pastry-lined deep pie plate. Brush edge of bottom pastry with egg. Cover pie with top pastry; fold edge over bottom pastry and crimp to seal. Cut steam vents in top; cut out pastry decorations from scraps, if desired. Brush top crust with egg; stick on decorations, if using. Brush with egg; refrigerate until chilled. Bake in 425 F (220 C) oven for 15 minutes; reduce heat to 350 F (180 C) and bake for about 20 minutes longer or until filling is hot and pastry is golden. Let stand for 10 minutes before slicing.
To make ahead: omit potatoes, cool filling and freeze in airtight container. Thaw in refrigerator; stir in partially cooked potatoes and fill piecrust. This recipe can be easily doubled to make 2 pies.
Preparation time: 40 minutes - Cooking time: 35 minutes
Serving Size: Makes 6 to 8 servings
Nutritional Information: Per Serving: 434 Calories - 28.7 g Protein - 23.9 g Fat - 26.0 g Carbohydrate
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