3 Reviews

I always try to make recipes the first time as it is printed uless clearly noted problems from other reviews. This was very tasty but quite dry. Will try again but plan to play around with it. Will inform you of results. Thanks

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Happy Harry #2 February 20, 2005

I took your advice and added two cloves of garlic, I also minced 1 large shallot, the flavor was very good. However, the meat that I used was very lean, and there were not a lot of juices for the crackers and mashed potatoes to absorb, so it was a little dry. Next time I make this, (and there will be a next time) I will adjust the "filler" accordingly with the juiciness of the meat. My DD thought it was good too, and she is not a meat pie eater. Thanks Dorel!

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Lois M January 12, 2005

I took your advice and added a teaspoon of minced garlic to this recipe just because we love garlic. I used a 1/2 teaspoon of thyme and left out the cinnamon. I had some leftover cooked baby carrots and decided to slice them and add them also. The result was a very tasty meat pie and the carrots really added some color as well as flavor. This made a very full 9-inch pie but no need to worry about overflowing juices because there are none. I baked it for 15 minutes and had to put a piece of foil on top to keep the top crust from getting too brown; then continued baking for another 20 minutes and it came out perfect. I have a feeling I will be making this often because all 3 of us really enjoyed this savory pie. Served with a green salad it was an easy, delicious meal.

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Susie in Texas January 10, 2005
French Meat Pie