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A classic from Québec and adored by many; this meaty (half beef and half pork) pie is very popular during the holidays. The mashed potato and butter help bind the meat together while water is added to keep the filling moist. The filling takes over a day to prepare to allow the spices blend in.
Flour, Butter, Sugar, Salt, Ground Beef, Ground Pork, Onion, Potato, Spices, Olive Oil
- Optional: Egg wash the frozen pie.
- While frozen, bake at 425F for 20 minutes.
- Turn the temperature down to 350F and bake for another 60 minutes or until it's golden brown.
- Let the pie cool for about 45 minutes or until it's warm at the bottom of the plate. Enjoy!