Marion Buote’s Meat Pie

marion buote's meat pie

When I had the chance to get a copy of Pantry and Palate: Remembering and Rediscovering Acadian Food by Simon Thibault I found it a wonderful read. Not only for learning about new recipes but, as a history major, I found the stories behind the recipes and why they used the ingredients they did fascinating. 

Acadian food and the culture comes from the west coast of Nova Scotia and uses canning and other old school methods of keeping food in a cold climate along with hearty recipes that keep a belly full and warm. Simon doesn’t just write the recipes, he’s sharing his families stop. This is a great read if you love to cook and also love history.

Please note that this recipe makes 9 pies and can be frozen for up to 6 months. If you want to get a copy of this book for yourself, you can find it here.

Excerpted from Pantry and Palate by Simon Thibault © 2017, Text by Simon Thibault. ©2017, Photographs by Noah Fecks. All rights reserved. Published by Nimbus Publishing

Ingredients:

Filling

4 chickens

3 small beef roasts (approximately 14 pounds)

2 small pork roasts (approximately 7 pounds)

Water to cover

12 onions, diced

Salt and pepper

Crust

15 cups all-purpose flour

6 teaspoons baking powder

3 teaspoons salt

1 pound shortening

6 tablespoons vinegar

3 eggs

3 cups cold water

3 cups liquid from meat pot

Instructions: 

1) In a large pot place chickens, beef roasts and pork roasts. Cover with water and boil.

2) Cool. Reserve liquid from cooking. Remove skin from chicken and bones from all the meat. Chop meat into small pieces.

3) Add chopped up meat and diced onions into a large pot, filling the pot with the liquid to make the crust. Fill until liquid completely covers the meat. Add salt and pepper to taste. Cook until onions are soft.

4) For the crust, combine flour, baking powder and salt. Cut in shortening using two knifes or a pastry cutter until fat resembles small peas.

5) In a separate bowl, mix together vinegar, eggs, cold water and 3 cups reserved liquid from pot of meat.

6) Gradually add the liquid mix to the dry mix, until the dough is moist and just holds together.

7) Preheat oven to 350 degrees F. There’s no need to do this until the dough is ready, since this is an all-day process. Once you’re ready to roll out the crust, get the oven pre-heated.

8) Roll out the curst about 1/4-inch thick. Cut dough depending on pie plate, leaving around a 1/2-oinch overhang. Fill with meat and a small amount of liquid. (Don’t put too much or your pie will get soggy.) Lay crust over top. Cut vents or prick with a fork. Feel free to make patterns or cut out shapes with cookie cutters. Roll the overhang in on itself to seal the pie. Finish with an egg wash for a crisp, golden top.

9) Once cooked, leave them in the pie pan, but put them on a rack immediately. They can be eaten hot or cold.

Meat Pie

Ingredients

  • Filling
  • 4 chickens
  • 3 small beef roasts (approximately 14 pounds)
  • 2 small pork roasts (approximately 7 pounds)
  • Water to cover
  • 12 onions, diced
  • Salt and pepper
  • Crust
  • 15 cups all-purpose flour
  • 6 teaspoons baking powder
  • 3 teaspoons salt
  • 1 pound shortening
  • 6 tablespoons vinegar
  • 3 eggs
  • 3 cups cold water
  • 3 cups liquid from meat pot

Method

  1. In a large pot place chickens, beef roasts and pork roasts. Cover with water and boil. 
  2. Cool. Reserve liquid from cooking. Remove skin from chicken and bones from all the meat. Chop meat into small pieces. 
  3. Add chopped up meat and diced onions into a large pot, filling the pot with the liquid to make the crust. Fill until liquid completely covers the meat. Add salt and pepper to taste. Cook until onions are soft. 
  4. For the crust, combine flour, baking powder and salt. Cut in shortening using two knifes or a pastry cutter until fat resembles small peas. 
  5. In a separate bowl, mix together vinegar, eggs, cold water and 3 cups reserved liquid from pot of meat. 
  6. Gradually add the liquid mix to the dry mix, until the dough is moist and just holds together. 
  7. Preheat oven to 350 degrees F. There's no need to do this until the dough is ready, since this is an all-day process. Once you're ready to roll out the crust, get the oven pre-heated. 
  8. Roll out the curst about 1/4-inch thick. Cut dough depending on pie plate, leaving around a 1/2-oinch overhang. Fill with meat and a small amount of liquid. (Don't put too much or your pie will get soggy.) Lay crust over top. Cut vents or prick with a fork. Feel free to make patterns or cut out shapes with cookie cutters. Roll the overhang in on itself to seal the pie. Finish with an egg wash for a crisp, golden top. 
  9. Once cooked, leave them in the pie pan, but put them on a rack immediately. They can be eaten hot or cold. 
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