Christmas Menus
Posted by Danielle Bean in Food on Monday, December 22, 2008 12:00 PM
I always make Pork Pies for our Christmas dinner. Mixing meat with potatoes and then serving it between layers of flaky pie crust seems an appropriate nod to my French-Canadian roots this time of year.
Besides, my family loves it and it’s easy for me to make the pies the day before and bake them on Christmas day.
I’ll share my recipe here in case you are interested, but I hope that you will share too. What’s on the menu for your Christmas or Christmas Eve gatherings?
Canadian Pork Pies
1 clove garlic, minced
(add diced onion if you must—we do not)
2 Tablespoons butter
2 lb. ground pork
1 lb. ground beef
1 package (.75 ounces) pork or beef gravy mix
1 tsp ground sage
1/4 tsp ground cloves
1/2 tsp nutmeg
salt and pepper to taste
8 medium potatoes
2 (2 crust) pie crusts
In large pan, saute the garlic in butter. Add pork, beef, cloves, nutmeg, gravy mix and 2 cups water. Simmer over medium heat, stirring frequently until meat is cooked. Also dice potatoes and boil as for mashed potatoes. Remove meat from heat. Render fat from meat by pushing strainer down into meat. Spoon off fat. Mash potatoes, adding nothing. Add potatoes to meat and mix well. Salt and pepper to taste. Line two 9 inch pie plates with pie dough. Divide the meat mixture between the 2 pies. Put on top crust. Wash top crust with milk. Bake at 350 degrees for 50-60 minutes. Serve warm with gravy and cranberry sauce.
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