Meat Pie (French Cook)

Meat Pie, a classic dish from French cuisine, offers a delightful way to transform cold cooked meat into a delicious and flavorful treat. This recipe showcases the art of using simple ingredients to create a savory and satisfying pie that will impress both family and guests. The meat is cut into small dice and seasoned with pepper, salt, nutmeg, and chopped parsley, creating a well-balanced flavor profile. The addition of thyme and bay leaf, while optional, adds a subtle herbaceous note to the dish.

INGREDIENTS:

• Cold cooked meat, diced into small pieces
• Pepper and salt
• A pinch of nutmeg
• 2-3 sprigs of chopped parsley
• A little thyme and a piece of bay leaf (optional)
• Butter
• 1 tablespoon of flour
• Hot water or stock
• 1-2 eggs
• Thin pie-crust

PREPARATIONS:

1. Dice the cold cooked meat into small pieces.
2. Chop the parsley and, if using, thyme and bay leaf.

SPECIAL INSTRUCTIONS:

1. In a saucepan, heat a little butter and add the flour, browning it carefully.
2. Pour in several tablespoons of hot water or stock, mixing well to create a smooth sauce.
3. Add the diced meat, pepper, salt, nutmeg, and chopped parsley (and thyme and bay leaf if using). Stir everything together over the fire, ensuring thorough cooking.
4. Just before taking it off the heat, mix in one or two eggs to bind the mixture and create a moist yet consistent texture.

ASSEMBLY AND BAKING:

1. Line a pudding dish or pie-mold with a thin pie-crust.
2. Add a few spoonfuls of the meat mixture to the bottom.
3. Lay a thin strip of bacon on top of the meat mixture.
4. Continue layering the meat mixture and bacon until the dish is filled.
5. Cover the top with a piece of pie-crust, sealing the edges in a fancy manner and making a cut in the center for ventilation.
6. Form a tie or knot with another strip of pie-paste and place it over the cut in the center of the pie, ensuring it doesn’t obstruct the opening.

TIPS:

• For a more refined presentation, use a pie-mold and follow the specific instructions for its use.
• This meat pie can also be made with veal or lamb, following the same steps and seasoning.

YIELD: The French Meat Pie will yield a delectable and comforting dish for approximately four to six servings.

In conclusion, the French Meat Pie is a flavorful and satisfying dish that exemplifies the art of French cooking. By using cold cooked meat, diced into small pieces, and seasoned with pepper, salt, nutmeg, and chopped parsley, this recipe elevates simple ingredients into a delightful pie. The optional addition of thyme and bay leaf adds an extra layer of subtle herbal notes to the dish.

The sauce, created by browning flour in butter and adding hot water or stock, ensures the meat is thoroughly cooked and bound together. The addition of eggs provides a moist and consistent texture to the pie, making it both visually appealing and delicious.

Whether assembled in a pudding dish or using a pie-mold, the layers of meat and bacon are carefully stacked, creating a delightful symphony of flavors and textures in each bite. The well-prepared crust, sealed in a fancy manner, enhances the presentation of this delightful dish.

The versatility of the French Meat Pie allows for variations with veal or lamb, providing a range of options to suit different preferences and tastes.

In conclusion, the French Meat Pie offers a satisfying and comforting dining experience, highlighting the best of French culinary techniques. This delicious and savory pie is a testament to the art of transforming leftover cold cooked meat into a culinary masterpiece.