WEBMix the ingredients up – make sure the meats are broken down as much as possible. Put the lid on your Instant Pot and set the timer to Meat/Stew for 20 minutes on High. Do a slow release for 5-7 minutes, then a fast release for the rest of the pressure. Remove the lid and let stand for about 10 minutes.
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WEBCool for 20 minutes. Preheat oven to 425°F. Line a deep-dish pie plate with the dough and add the meat pie filling. Add top crust and seal edges with a fork or your fingers. Add a few slits to allow steam to escape. If desired, whisk 1 egg with 1 tablespoon of water and brush the egg wash over the crust.
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WEBPreheat oven to 375 degrees F. Roll one piece of dough on a lightly floured surface into a 12-inch circle. Transfer the dough to a 9-inch deep-dish pie pan. Scrape the filling into the crust and pat down gently. Roll the remaining dough …
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WEBIn a large sauté pan, heat oil and butter over medium-high heat. Add onions and sauté until translucent, about 3 minutes. Add ground beef and cook, breaking the meat into small pieces with a wooden spatula or spoon.
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WEBBring to a simmer. Cover and reduce heat to low and allow the mixture to simmer for 10 minutes, stirring occasionally. Remove from heat and let stand covered while preparing the pie crust. Preheat the oven to 325 degrees. Using the package of pie crust mix and 1/3 cup cold water, prepare as directed for 2 9 inches pie shells.
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WEBPreheat the oven to 400 F. Beat one large egg in a small bowl. Once the pastry has chilled and the filling has cooled, roll out the pastry on a lightly floured surface to about ⅛ inch thick. Use it to line a 9-inch, deep-dish pie plate. Spoon all the filling inside, and brush the lip with beaten egg.
WEBTo cook the frozen meat pie: Preheat the oven to oven to 400°F/205°C. Remove the pie from the freezer and unwrap. Brush the top of the piecrust with beaten egg wash, and place the frozen meat pie in a preheated oven. Bake until the pie is heated through and the pastry is golden brown, about 50 to 60 minutes.
WEBPreheat oven to 350°F. On a lightly floured surface, roll out 1 disc of dough to a 12-inch round, about 1/4-inch thick. Transfer to a 9-inch pie plate, letting excess dough hang over the edge. Trim excess dough away from the edge of …
WEBStep 2: Cook over low heat until the beef and the pork are cooked properly. Stir often. Step 3: Boil the potatoes in a saucepan with water until soft. Dain and add to the meat mixture. Step 4: Add salt, allspice, cloves, and pepper. Mix very well and remove from the heat. Mash the mixture very well.
WEBCombine egg and remaining water; stir into meat mixture. Preheat oven to 400 degrees F. Line a 9-in. pie plate [paid link] with bottom pastry; trim even with edge. Fill with meat mixture. Place second pie dough over the filling. Trim crust and crimp to seal then flute the edges. Cut slits in top pastry.
WEBMash the mixture with a potato masher. Roll the pastry into two 11-inch circles on a lightly floured surface. Fit 1 pastry into a 9-inch pie plate. Fill with the meat mixture. Cover with the remaining pastry, fluting the edge and cutting several vents. Bake at 450′ for 20 minutes or the crust is golden brown.
WEBPrepare/Bake the Pie: Heat oven to 400 degrees (375 if using a glass baking dish). Remove dough from refrigerator and allow to sit at room temperature for about 10 minutes. Sprinkle a work area with a little flour. Using a rolling pin, roll out one disk of dough big enough to fit into a 9” pie plate.
WEBNov 21, 2015 · Flatten into a disc, cover in plastic wrap and place in the refrigerator for about half an hour (6). When the meat is ready, transfer to a wide bowl to cool slightly. Assemble the tourtières: Preheat oven to 375°F and have ready 4 -9 inch pie plates. Remove the dough from the refrigerator and cut into 4 pieces.
WEBBlend the shortening, flour and cold water together in the bowl of a stand mixer on low speed, using a dough hook. Mix until well blended. Remove the dough from the bowl, wrap in plastic wrap and
WEBIn a large bowl, combine flour, salt, and sugar. Using a pastry cutter or your fingers, work the cubed butter into the dry ingredients until it resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
WEBPreheat the oven to 375°F and bake for 20 minutes, then reduce the heat to 250°F and bake for an additional 30-40 minutes until the crust is an even golden brown. If the edges brown too quickly, cover them with thin strips of aluminum foil. Let the tourtière rest for 20 minutes before serving.
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