Quebec Pie with Beef and Pork

"We`re not playing around here - pie with meat, almost no veggies! For aficionados only!"
Preparation40 min.
Cooking90 min.
Тotal130 min.
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  • beef - 16 oz (450 g) minced
  • pork - 16 oz (450 g) minced
  • dough - 16 oz (450 g) butter
  • bread - 2 tablespoons breadcrumbs
  • onions - 2 large heads
  • eggs - 1. broken for glazing
  • allspice - 1/4 tsp ground
  • black pepper
  • salt


Put the two types of meat in a large bowl, add the chopped onion, allspice and spices. Mix well. Transfer to a large saucepan with a thick bottom and fry for about 20 minutes on medium heat until browned.

Remove the pan from the heat, transfer the meat to another bowl and let cool. Preheat oven to 446°F (230 °C). Save 1/3 of the dough for a lid and roll out the rest on a floured surface and spread out to form a deep pie with a diameter of about 23 cm. Sprinkle thedough evenly with breadcrumbs and pour the fried meat.

Smooth out with the back of a spoon. Roll out the dough to cover. Moisten the edges of the pie with water and place the dough cover. Press to seal well. Optionally, make a hole in the middle. Leave pie in a refrigerator for 15 minutes.

Then brush the lid with beaten egg. Bake in the oven for 10 minutes. Reduce heat to 356°F (180 °C) and bake for 1 hour until the dough is well browned.find similar recipes here

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