A truly Canadian dish, this hearty meat pie will warm you up on even the coldest of Northern nights, while also being a springtime favourite at the sugar shack. Some people like to put mushrooms in the filling, but others say that takes up valuable room for pork!
Makes: 1 meat pie
Prep Time: 40 minutes
Cook Time: 45 minutes
15 g / 1 tbsp Mirage margarine
1.1 kg / 2 1/2 lbs ground pork
375 ml / 1 1/2 cups beef stock
3 onions, finely chopped
9 g / 1 tbsp garlic, minced
120 g / 1 cup celery, finely chopped
6 g / 1 tsp salt
2 g / 1/2 tsp cinnamon
2 g / 1/2 tsp black pepper, freshly ground
2 g / 1/2 tsp dried savoury
1 g / 1/4 tsp ground cloves
15 g / 1/2 cup fresh parsley, chopped
90 g / 1 cup bread crumbs
1 recipe Flaky Pastry
1 large Egg (for egg wash)
- Pre-heat the oven to 375°F (190°C).
- In a large frying pan, heat the Mirage margarine over medium-high heat. Add in the onions, celery, and garlic. Cook until the onions are translucent.
- Add in the ground pork, spices and dried herbs. Cook until the pork is browned.
- Add in the stock and simmer for about 20-30 minutes, until only 3 tbsp of liquid remains.
- Stir in the fresh parsley and bread crumbs and remove from heat.
- Roll out the flaky pastry into two 12” rounds. Place the first round into a 9-10 inch pie plate, allowing extra dough to hang over the edge.
- Pour the filling into the pie shell and top with the second piece. Crimp together the edges and cut a vent hole in the centre of the top layer.
- Brush the top with an egg wash (1 whole egg whisked with 1 tbsp of water), and season with salt and pepper.
- Bake for 40-45 minutes until the crust has developed an even, golden colour.
- Prepare your dough up to 2 days in advance so it’s ready to go when you need it.