I do not limit myself to making meat pies only at Christmas. It is very good during the cold season.
Ingredients:
- 3 kg medium ground pork
- 10 ml salt
- 5 ml black pepper
- 5 ml sage
- 2 ml savoury
- 500 ml water
- One recipe of crust for meat pies and tourtiere
- One egg, beaten
Method:
- Mix all ingredients but the crust and the egg in a large pot and cook for about 2 hours at low heat, stirring occasionally
- Prepare the crust for three pies
- Divide the cooked ground meat in the three pies shell, being careful to add some of the liquid but not too much
- Cover with top crust and brush with beaten egg on top
- Bake at 3250 F for 40 to 50 minutes
