Christmas Eve, as we enjoyed the holidays sitting
at the kitchen table surrounded by family.
TRADITIONAL CAPE BRETON MEAT PIE
Some families make their meat pie using chicken and pork
others use beef and pork- delicious either way, enjoy.
4 lbs. Chicken Breast or 4lbs. Beef Roast
2 lbs. Pork Roast
3 cups Chicken stock (if using Beef use Beef stock)
2 1/3 cups Water
2 large Onion (finely chopped)
1 tsp. Salt
2 tsp. Instant beef bouillon mix
2 tsp. Poultry seasoning ( don't add if using beef Roast)
¼ tsp. Savory
¼ tsp. Pepper
3 tbsp. Flour
Place chicken (or beef) and pork in roasting pan
and add 2 cups each of water and stock. Add salt and pepper.
Cover and bake at 350 F until the chicken breasts are tender,
which is about one and a half hours, then remove the chicken
breasts from the roasting pan and continue to cook the pork
for another 1 ½ hours (rough total cooking time for pork being
3 ½ hours or until very tender). (if using beef continue to cook
both roasts until desired tenderness, use meat gauge to test).
Let cool and skim off any fat. Remove meat from broth. Remove
skin (if using chicken) and cut meat into small bite size pieces,
making sure to take out all the bones. Strain broth from roasting
pan into saucepan and add remaining 1 cup of broth and onion.
Bring to boil. Add seasonings including bouillon mix. In a small
bowl whisk 3 tbsp flour with remaining 1/3 cup water to make a
thin paste. Gradually add to saucepan and let come to a boil until
slightly thickened. Season with salt and pepper to taste. Set aside
1/3 cup of gravy to be used on top crust. Combine meat mixture
and gravy. Stir well. Prepare pie crusts make enough for 2 or 3 pies.
Fit bottom pastry into 8 or 9 inch pie plate. Spoon meat mixture
into bottom crust. Add top and press overhanging pastry under and
flute edges. Brush the top with reserved gravy. Cut slits in top for
steam to escape. Bake in lower half of oven at 400F until brown,
about 45 minutes.