Acadian Meat Pie | Tourism PEI

Name: Acadian Meat Pie | Tourism PEI
Ingredients: Shred the meat into small pieces; Dice the potatoes into small cubes; Season well with the savory and salt and pepper; Reduce the cooking liquid by half; Thicken with the cornstarch slurry; Combine the dry ingredients in a mixing bowl; Cut in the shortening until you have pea-sized crumbs; Combine the milk and 1/4 cup (60 ml) of the broth and gradually add this liquid to the dry ingredients; Divide the dough into 4 pieces and roll out 2 double crusts; Place the bottom crusts in the prepared pie plates; Divide the meat and potato mixture equally between the 2 pies; Add 1/4 cup (60 ml) of cool broth to each pie; Cover with the top crusts; Trim the edges and use your thumbs to flute the 2 crusts; Make a small steam hole in the centre by cutting out a small circle of dough

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Courtesy of Flavours of Prince Edward Island cookbook Makes 2 pies This traditional Acadian meat pie is a staple in our freezer for around Christmas. I got this tried-and-true recipe passed on from...

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Ingredients

Shred the meat into small pieces
Dice the potatoes into small cubes
Season well with the savory and salt and pepper
Reduce the cooking liquid by half
Thicken with the cornstarch slurry
Combine the dry ingredients in a mixing bowl
Cut in the shortening until you have pea-sized crumbs
Combine the milk and 1/4 cup (60 ml) of the broth and gradually add this liquid to the dry ingredients
Divide the dough into 4 pieces and roll out 2 double crusts
Place the bottom crusts in the prepared pie plates
Divide the meat and potato mixture equally between the 2 pies
Add 1/4 cup (60 ml) of cool broth to each pie
Cover with the top crusts
Trim the edges and use your thumbs to flute the 2 crusts
Make a small steam hole in the centre by cutting out a small circle of dough