Vintage French Meat Pie Recipe

 

 

Vintage French Meat Pie Recipe
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In our house these are known as Memere’s Pork Pies.  I hope you enjoy them as much as we do!

NOTE!  This recipe makes 3 pies

Ingredients for 3 pies:
2 lbs hamburger meat
1.5 lbs ground pork
Poultry seasoning. (I use the yellow box one)
Ground clove
Ritz crackers (2 of the sleeves that come in the box)
5 lbs potatoes
salt
pepper

Crusts for 3 pies (top and bottom)

Instructions:

Peel and boil the potatoes then drain, set aside.

Fry the hamburger meat and the ground pork, breaking into crumbles as you go then add salt and pepper, 1/2 box poultry seasoning, and clove–to taste (some like a lot.  Some like a little.)  Crush 2 sleeves of Ritz crackers and add to the pan.  Mix them in, adding water to keep the mixture moist but not soggy.

Mix in just under 5 lbs boiled potatoes.

Divide amongst the 3 crusts.  Place top crusts on, adding slits in the center for steam to escape and crimp the edges.

bake at 350 with each pie on a cookie sheet to catch drippings. (Drippings may smoke a bit during baking.  No worries!)

They are done when the crusts are nicely browned. (The contents are all pre-cooked so you are really just cooking the crusts.)

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Wonderful served hot with ketchup. 🙂

YOU CAN FREEZE PIES, BUT!!! To freeze–DO NOT BAKE FIRST!!!

 

5 Replies to “Vintage French Meat Pie Recipe”

Lari

July 17, 2015 at 3:00 pm

This sounds yummy! You leave the boiled potatoes cubed when you add to the meat mixture? Thanks!

Reply

    The50sHousewife

    July 18, 2015 at 11:52 am

    yes. No need to mash. They will fall apart as you mix.

    Reply

Mrs. G.

August 4, 2015 at 9:01 am

This sounds delicious! Do you have a certain crust recipe that you follow for this?

Reply

    The50sHousewife

    August 4, 2015 at 2:41 pm

    I do sometimes make my own crust! Let me see if I can get that recipe up in the coming weeks. In the meantime, any flaky pie crust recipe will do.

    Reply

Recipes to Nurture the Family Soul | Vintage Wife in a Modern World

December 29, 2015 at 5:10 pm

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