This is a recipe from my mother-in-laws family recipe book. The Vadnais family is a mixture of Canadian French and Canadian Indigenous Canadians. This recipe makes 6 French Pork Pies.
Pie Crust:
- 10 Cups of flour
- 2 teaspoons of salt
- 3 tablespoons of baking powder
- 1-½ pound (3 cups) lard.
- 2 cups cold water
Mix ingredients as you would for a regular pie crust. Mixing with your hands and fingers is very important.
Pork Filling:
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6 pounds of fresh ground pork butt
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1 teaspoon black ground pepper
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3 tablespoons salt
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2 teaspoons ground sage
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½ teaspoon ground sweet basil
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1-¼ teaspoon ground marjoram
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¾ cup flour
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8 cups cold water
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Prepare pie crust in advance.
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Mix ground pork and seasonings.
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Palace meat in kettle and add water.
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Cook slowly until meat is thoroughly cooked.
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Add salt, pepper and flour.
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Cool slightly.
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Pour in pie shells and top with a second crust.
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Make a hole the size of a quarter in the top crust.
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Bake at 400 degrees F for 30 minutes.
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Can be frozen and rewarmed at a later date.
Condiments:
- Musselman’s Spice Apple Butter
Originally published Dec 3, 2012 on Fly Anglers Online by Steven H. McGarthwaite.