Sue Foreman’s Meat Pie

Sue Foreman’s Meat Pie

Sue Foreman recipeTogether with her husband Mike, British born, Nova Scotia based Sue Foreman runs the Yesteryear's Bed & Breakfast in West Pubnico.

Their B & B is a beautifully restored and renovated, 100-year old Queen Anne revival - offering a peaceful retreat to guests from all over the world.

With the festive season upon us we're so happy to have this Foreman favourite!  A recipe Sue has been making ever since she was first married... 45 years ago!

These meat pies are easy to make, freezable and great to have on hand when holiday company comes to call.

ingredients

1 lb ground beef

1 finely chopped onion

1/2 tsp each salt, pepper, basil

1 cup beef stock

2 pie crust pastry (recipe on shortening package)

method

1. Season ground beef with spices. Add finely chopped onion & saute in pan

2. Add beef stock.

3. Cook in pressure cooker for 10 mins once up to pressure or simmer in regular pan until meat is cooked.

4. While meat is cooking make pastry. Wrap in plastic & refrigerate.

5. When the ground beef is cooked, thicken with whatever you like to use as a thickening agent such as  flour or cornstarch.  I use Bisto gravy granules.

6. If there is a lot of gravy, I stain it through a sieve so the pie isn't too runny & save the gravy should it be needed later.

7. Put rolled pastry onto your pie plate , then fill with cooked meat. Roll pastry for top of pie, remembering to moisten the edges of the bottom piece on plate. Press edges together then trim & pinch to make a nice sealed edge. Brush top of pie with egg wash or just milk &

Bake at 400 for about 30 - 40 mins until top is nice & brown.

serving and tips

Can be eaten warm or cold.

tree 2013

yesteryearsWhile you're on line be sure to visit Sue and Mike's website for Yesteryears Bed & Breakfast - click here for that.

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