Traditional Christmas Meat Pie
- Reviews 1
Ready In: 30 mins
Serves: 36
Yields: 6 pies
Ingredients
- 4 lbs ground lean pork
- 3 lbs lean ground beef
- 5 medium potatoes (boiled and mashed)
- 1 1⁄2 tablespoons salt
- 2 teaspoons pepper
- 2 large onions (chopped)
- 2 tablespoons dried celery flakes
- 1 tablespoon poultry seasoning
- 1 tablespoon sage
- 1 1⁄2 cups water
Directions
- Cut boil and mash potatoes with a bit of milk and set aside.
- In a very large pot combine meat with salt, pepper, onion, celery flakes and all seasonings and simmer on med to low heat for 1 hour. Stir occasionally.
- Once cooked drain liquid from meat mixture and replace with water and add potatoes.
- Mix well and refrigerate over night.
- Prepare pastry and divide dough for 6 double crust pies.
- Refrigerate pastry over night.
- Next morning roll pastry, line pie plates and fill with meat mixture and top with pastry. Cut a few slits in top crust and brush with egg wash. (To make egg wash.
- beat 1 egg with a tbsp of milk.).
- Bake at 425* for 25-30 minute.
- Cool and freeze in freezer bags up to 6 months.
- Reheat from frozen at 350* for 45-50 minute.
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