This is a *very* moist meat pie, not at all dry like some can be.
It’s quick to throw together using the base ingredients of home-canned pork, and mushrooms.
Great with mash and gravy, and a green tomato chow-chow.
(To be clear, this is a “Cooking with Canning you have already done” recipe. This is not a recipe for canning. )
Feel free to take the ingredients and seasoning and run with them to make this meat pie your own. The general idea is: how you can use your home-canned ground pork for a homemade meat pie.
Note: We acknowledge this is not a traditional Montréal meat pie, given the addition of celery, mushroom and bread crumbs (thus, we call it Montréal-style), and we know that whole religious wars are fought over the topic. The reason for adding those ingredients is both to make it moister, and to pad it out and make it more Weight Watchers® friendly. You can leave those ingredients out if you wish. What makes this Montréal-style is that the pork is simmered (which makes your home canned ground meat ideal), and, the spicing.
This recipe uses:
If you don’t have your own pie-crust recipe, here’s a basic pie crust. You’ll want both top and bottom crust.
Yield: 8 servings
Cooking time: 35 minutes
Meat Pie Montréal Style
This is a meat pie made using your own home pressure-canned ground pork.
- 1 half-litre jar home-canned ground pork (pint jar)
- 1 quarter-litre jar home-canned mushrooms (half-pint jar)
- 1 onion (large)
- 2 cloves garlic (minced)
- 75 g celery (chopped. ½ cup / 2 oz. About 1 rib.)
- 250 ml stock (1 cup / 8 oz)
- ½ teaspoon cinnamon
- ½ teaspoon sage
- ¼ teaspoon cloves
- 50 g bread crumbs (fresh .½ cup / 2 oz. 1 slice)
Drain the pork, reserving the liquid.
Add drained pork to a pot.
Drain the mushrooms, adding the broth off them to the pork broth.
Chop the mushrooms, add to put.
Wash and chop the onions, garlic, and celery and mushrooms. Add to pot.
Add the cinnamon, sage and cloves.
Take 250 ml (1 cup / 8 oz) of the reserved broth, add to pot, stir in.
Put pot over heat, bring to a boil, then reduce heat and let simmer for about 35 minutes, until only 2 or 3 tablespoons of liquid is left. (If the liquid dissolves before then and the onion is still hard, add more stock so you can simmer a bit more.)
Finally, stir in the breadcrumbs, then remove from heat.
Let cool a few minutes.
Put in a lined pie-pan.
Put top crust on; make a few slits in top crust.
Bake 35 to 45 minutes till crust is browned.
Remove from oven, let stand for about 10 minutes, then slice and serve piping hot.
- Instead of sage, you can use summer savoury.
- Additional spicing could include nutmeg, thyme, salt OR salt sub.
- Instead of bread crumb, you can use 75 g grated potato (½ cup / 2 to 3 oz / half of a medium potato) — just add it earlier in the recipe at the start of the simmering period. Or, 15 g rolled oats (¼ cup / 4 tablespoons)
- Instead of a top crust, a layer of mashed potato could be both interesting and more Weight Watchers® friendly.
Adapted with permission from Montréal-Style Tourtière Recipe on cooksinfo.com
Filling only, per ⅛th of the pie(150 g / 5 oz)
- 129 calories, 90 mg sodium
If you make a standard pie crust, add about 150 calories per slice for the crust. A slice with crust will weigh around 225 go 250 g (7 to 8 oz.)
So, roughly, a complete slice (⅛th the pie) with crust will weigh about 250 g (8 oz) and be about 280 calories.
* Nutrition info provided by https://caloriecount.about.com