Traditional Christmas Meat Pie

READY IN: 30mins
SERVES: 36
YIELD: 6 pies
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement