Emily’s Meat Pie

Submitted by: Tiffany Boone
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Difficulty: Easy
Prep Time: Fifteen Minutes
Total Time: Under an hour

Two cans corned beef
One piece salt meat
1 lb beef / moose steak
6 carrots
8 potatoes
1 turnip
Pepper to taste
(if your salt meat does its job, you
will NOT need extra salt)
4 cups all-purpose flour
2 tsp baking powder
Pinch of salt
1 1/2 cups butter, separated
2/3 cup ice cold water
Make the Filling Place salt meat into a large pot with just enough water to cover meat. Boil for about 30 minutes or until meat is cooked. While salt meat is boiling, peel and dice the carrots, potatoes and turnip. Place 2/3 cup water in the freezer to get it ready for when you prepare your pastry.
Brown beef/moose in a frypan and cook to your liking. Remove from pan and cut into small pieces.
When salt meat is cooked, remove from pot and cut meat into small pieces. Reserve the water. Taste water; if too salty, replace some water with fresh water. Set the water to boil.
While pot is heating, prep pastry (directions below) and place in the refrigerator to chill.
When water boils, add veggies. Make sure there is only enough water to just cover your vegetables. Cook until vegetables are tender.
Meanwhile, shred salt meat and beef/moose with a food processor. Toss into a big bowl and add cans of corned beef. Mix thoroughly.
Once veggies are cooked, drain them and add to the bowl of meat. Lightly mash your veggies, but not completely. Mix thoroughly with meat. Add pepper to taste.
Make the Pastry Place dry ingredients into a large bowl and mix thoroughly. Gradually add 1 cup butter â you can use a mixer, but mixing by hand ensures you donât overdo it. Gradually add the ice cold water until a smooth dough is formed; stop adding water if your mixture becomes too sticky.
Wrap dough into 3-4 evenly shaped balls and cover with plastic wrap. Chill dough in the refrigerator for 30 minutes.
Remove pastry from the refrigerator and separate each ball into two pieces, one for your bottom crust and one for your top crust. Roll out crusts to fit your pie plates.

Assembly Once your filling is ready and pie crusts are rolled and ready, fit one crust to the bottom of each pie plate. Add desired amount of filling (avoid putting filling on the edge of your pie crust) and add your top crusts. Pinch together the edges of your pie crust with damp fingers or a wetted fork. Melt remaining
1/2 cup butter and generously brush it on the top of crusts. Bake pies at 355°F for 20-25 minutes or until golden brown.

Pies can be eaten warm or cold, and can even be frozen and taken out to thaw for a later meal.

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