A Gallant Family Tradition from Lennie & Karen

Originally Posted December 27, 2010

Leave it to the gorgeously creative Gallant Family of Prince Edward Island to have such a rich tradition and such a delectable offering. Fanny's Acadian Meat Pies are a staple at all the Gallant Family celebrations - especially Christmas!

While you're pursuing the really rockin' recipe - you can listen to Lennie' song The Innkeeper - we've posted it here along with a portrait of the Gallant Family created by Lennie's sister Karen.  Next Christmas the two artists will be collaborating - as Karen Gallant - the visual artist - illustrates Lennie Gallant - the musical artist's - lyrics to the aforementioned track.  Can't wait for that...and to eat some meat pies!!! SABS

Lennie GallantTo check out what Lennie recommends you do when you're in PEI check out his Artist PLAYList

For all things Lennie Gallant visit www.lenniegallant.com

SABS "Family Favourite Alert"

...we understand from Karen that Mrs. Gallant makes her pies in advance of the big day, but will not let anyone have one her meat pies before Christmas....except Lennie.

A Gallant Christmas Tradition

Fanny's Acadian Meat Pie / Pate a Viende (Chicken and Pork)

This recipe takes time. Best to prepare the meat ahead of time that day and then make the biscuit dough before you are ready to assemble and bake. You will need two large pots and a cookie sheet greased with shortening.

Ingredients& Meat Preparation:

-1 whole chicken

- 2 lbs of cubed pork for meat pies. Ask your local butcher to chop it up for you.

- 2 to 3 slices of chopped Back bacon for the pork pot.

Cook chicken and pork separately. Stove top cook chicken whole in a large pot with enough water to cover meat, and salt and pepper to taste. Boil on medium until the meat falls off the bone. Let chicken cool, so you can pull the meat off by hand. Discard skin and bones (reserve the liquid) Cook pork and (Back Bacon) in a large pot with enough water to cover. Salt and pepper to taste. Allow to cook for a few hours until meat is tender could take 2 to 3 hours. Low to medium heat. Add more water as needed. (Reserve Liquid) Mix all your meat ingredients together in a big pot. Use your hands to mix it all together so it stays moist. If needed and salt pepper to taste. And more reserved liquid if you find the mixture to dry. Meat mixture should be wet, but not runny.

Dough Ingredients: mix together in a large bowl.

- 6 cups of Flour

-5 teaspoons Baking Powder

-12 well rounded Table spoons of shortening

- 1 ¼  teaspoons of salt

- A good cup of juice from the meat.

If you don't have enough meat juice, just and some extra milk to make the cup. Use extra flour in your hands to make a nice round ball.

Preheat oven to 375 - Roll out your  dough with your rolling pin floured onto  a floured surface. For one pie, roll out a large circle so that halve will fit on your cookie sheet. About ½ inch thick. Pile the meat mixture on half of the rolled out dough. Then fold the other half over to make a half circle. Then press/ crimp  the edged well to meat mixture doesn't leak out.  Prick holes on the top. With your hands rub some of the reserved meat juice over the top. Bake for about 35 to 40 minutes. Allow to cool to room temperature.  Can be frozen for a later time. This makes 1large meat pie, or 2 small medium pies. Slice pieces crossways about 3/4 to 1 inch thick . Spread some butter on it garnish with salt and pepper. Great with homemade mustard pickles or chutney.


  1. Thanks for the recipe. I make tourtiere every Christmas. I also enjoyed the song and picture. Joyeux Noel et Bonne Annee!

    Comment by Norma Murdoch — December 16, 2010 @ 7:46 am

  2. [...] This post was mentioned on Twitter by Wendy Gilmour, Lennie Gallant. Lennie Gallant said: Tune into BT this morning! http://fb.me/Hbq4nACF [...]

    Pingback by Tweets that mention A Gallant Family Tradition from Lennie & Karen « Sea and be Scene -- Topsy.com — December 16, 2010 @ 1:05 pm

  3. Yes, meat pie, tourtière and sugar pie, all Christmas french traditions I grew up with as well! Not everyone's taste/liking, but our meat pies are made with rabbit. 😉

    Great artistic talents from Lennie's sister, and great music once again Lennie!

    Comment by Jan — December 16, 2010 @ 8:27 pm

  4. This is an awesome idea !! Great to see Lennie and Karen working together to show off their talent 🙂

    " Paté "is definitely a Rustico tradition .. never to be missed 🙂 mmmmmmm

    Joyeux Noel and Bonne Année

    Happy Holidays from the Maddix Family, Rustico, PEI

    Comment by Janet (Doiron) Maddix — December 21, 2010 @ 11:00 am

  5. My family has been making a similar meat pie for as long as I know. It's a tradition for Xmas and Easter mornings. We were brought up calling it pottie (yes that's right), which I'm sure is the English translation of pâté. I have some in my fridge right now!

    Comment by Jeff Gallant — January 4, 2013 @ 8:39 am

  6. A Rustico tradition spread through the years not only throughout PEI, but wherever we've had Christmas.

    Comment by Lisa Gallant — January 5, 2013 @ 7:27 am

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