Meat and Vegetable Pies
For this recipe developed by our own chef Etienne Marquis, transform the usual meat pie into something more refined. The filling is worked like an Italian meatball with breadcrumbs and Parmesan cheese, to which porcini mushrooms are added. Instead of ketchup, go with a red wine and mushroom sauce. It’s a beautiful recipe for entertaining.
Ingredients
- 3/4 cup (180 ml) sour cream
- 1/4 cup (60 ml) milk
- 2 2/3 cups (400 g) unbleached all-purpose flour
- 1 tsp salt
- 1 cup (225 g) unsalted butter, cold and diced
- 1 egg, lightly beaten
- 1/2 lb (225 g) white mushrooms, chopped
- 1 shallot, chopped
- 2 tbsp butter
- 16 soda crackers, crumbled
- 2 eggs
- 1/2 cup (125 ml) milk
- 1 1/2 lb (675 g) lean ground pork
- 1/2 cup (35 g) fresh Parmesan cheese, finely grated
- 1 tsp garam masala
- 1/2 tsp salt
- 2 shallots, chopped
- 2 tbsp butter
- 2 tsp (10 ml) tomato paste
- 1 cup (250 ml) red wine
- 3 cups (750 ml) beef broth
- 1 package (14 g) dried porcini or bolete mushrooms, rinsed and chopped
- 1 rosemary sprig
- 2 tbsp light toasted flour
- 1 tbsp (15 ml) molasses
- 1 tsp black peppercorns, crushed
Instructions
- In a bowl, combine the sour cream and milk.
- In a food processor, blend the flour and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the sour cream mixture. Pulse just until the dough starts coming together. Remove the dough from the food processor and shape into a log with your hands. Cover with plastic wrap. Refrigerate (see note).
For this recipe developed by our own chef Etienne Marquis, transform the usual meat pie into something more refined. The filling is worked like an Italian meatball with breadcrumbs and Parmesan cheese, to which porcini mushrooms are added. Instead of ketchup, go with a red wine and mushroom sauce. It’s a beautiful recipe for entertaining.