Vintage French Meat Pie

Vintage Pork Pies

Vintage French Meat Pie
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Ingredients

  • 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

  1. Peel and boil the potatoes then drain, set aside.
  2. 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.
  3. Mix in just under 5 lbs boiled potatoes.
  4. Divide amongst the 3 crusts. Place top crusts on, adding slits in the center for steam to escape and crimp the edges.
  5. bake at 350 with each pie on a cookie sheet to catch drippings. (Drippings may smoke a bit during baking. No worries!)
  6. They are done when the crusts are nicely browned. (The contents are all pre-cooked so you are really just cooking the crusts.)

Notes

This recipe makes 3 pies. They freeze well, but if you freeze them, don’t bake them first!

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https://the50shousewife.com/2015/07/17/vintage-french-meat-pie-recipe/

Vintage French Meat Pie

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.)

Wonderful served hot with ketchup. 🙂

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

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