"This is the meat pie of my childhood, my mother's, and the one she still makes today. I often leave her house with a cooler full of pies to take home." — Marilyn

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Meat pie is one of the most comforting dishes in our culinary heritage. This version, passed down through Marilyn's family, combines a tender, well-seasoned filling with a light, golden homemade pie crust. A generous recipe that yields three 9-inch pies, perfect for Sunday lunches, winter dinners, or freezer stashes.

Summary
🔍 Information	Details
⏱️ Preparation time	30 minutes
🍳 Cooking time	2 hours
⏲️ Total time	2 hours 30 minutes
🔧 Difficulty level	AVERAGE
🍽️ Portions	3
🔥 Calories (approximate)	550 per serving

Ingredients — Homemade pie crust
3 cups of flour 2 tsp baking powder ½ tsp salt 1 tablespoon of brown sugar 1 cup of vegetable shortening (or half vegetable shortening and half butter) 1 cup of liquid (half milk, half water)
Ingredients — Filling
3 lbs of minced meat of your choice (medium-lean beef, pork or lean veal) 3 medium chopped onions 3 tsp mixed spices 4 large potatoes Salt and pepper, to taste 1 beaten egg + 1 tbsp of milk (for glazing)

Instructions

Prepare the dough: Mix the flour, baking powder, salt and brown sugar in a large bowl. Make a well in the center, add the vegetable fat and incorporate using a pastry cutter until you obtain a granular texture. Add the liquid, mix by hand until smooth. Form into a ball, wrap in waxed paper and refrigerate for at least 1 hour. Cook the meat: Brown the meat and onions over high heat in a large pot. As soon as the meat starts to boil, reduce to a simmer and stir frequently until fully cooked. Add the spices, salt and pepper, then simmer for about 1 hour. Add the potatoes: Peel the potatoes, cook until tender (al dente), then drain . Roughly crush (to the size of a quarter) and mix into the meat. Assemble the pastries: Divide the dough into rounds and line the molds. Pour the filling into a pastry case, brush the sides with the egg and milk mixture. Place the second layer of dough, seal the edges with a fork, then make a central incision. Brush the top with the egg and milk mixture. Cooking : Bake at 375°F (190°C) for about 1 hour or until the pastry is golden brown.

Nutritional Information per Serving
Nutrient	Quantity
Calories	550 kcal
Proteins	25 g
Carbohydrates	30 g
Sugars	3 g
Fibers	2 g
Lipids	35 g
Saturated fatty acids	12 g
Sodium	700 mg
Health rating	6.5/10 Highlights: High in protein, rich in flavor. Something to watch out for: High saturated fat content.

Trick

Cold dough is always easier to work with: take the time to chill it well before rolling it out.
This recipe makes several pies: ideal for freezing and enjoying a real homemade meal in minutes.

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Frequently Asked Questions

Can the pâté be frozen before cooking?

Yes. Assemble the entire pâté, then freeze it uncooked. When cooking, add approximately 15 to 20 minutes to the specified time.

Can vegetable fat be replaced?

Yes, half vegetable fat and half butter give a tastier pastry, while remaining tender and flaky.

How long does cooked pâté keep?

Approximately 4 days in the refrigerator, or up to 3 months in the freezer.

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In summary

A timeless classic, generous and nourishing, where every bite evokes meals of yesteryear. A light pastry, a flavorful filling, and a comforting aroma that fills the whole house.

🎄 Did you know? — Traditional holiday dishes in Quebec
Traditional dish	Presence in homes (🟫 = 10%)
Meat pie	🟫🟫🟫🟫🟫🟫🟫🟫🟫🟫 (100%)
Tourtière du Lac-Saint-Jean	🟫🟫🟫🟫🟫🟫🟫 (70%)
Meatball stew	🟫🟫🟫🟫🟫🟫 (60%)
Stuffed turkey	🟫🟫🟫🟫🟫 (50%)
Cretons	🟫🟫🟫🟫 (40%)
Yule log	🟫🟫🟫🟫🟫🟫🟫🟫 (80%)