Vintage French Meat Pie
Vintage Pork Pies
Save RecipeIngredients
- 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.)
Notes
This recipe makes 3 pies. They freeze well, but if you freeze them, don’t bake them first!
Calories
Fat
Carbs
Protein
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!!!
