Canadian Pork Pie
Savor the comforting flavors of a traditional Canadian Pork Pie, a hearty and aromatic dish that’s perfect for cozy family dinners or festive gatherings. This recipe combines a luscious filling of ground pork, beef, and finely chopped vegetables, enhanced with warm spices like cinnamon, allspice, and cloves for an irresistible depth of flavor. Grated potato adds a subtle creaminess, while fresh thyme and beef broth bring balance to the rich meat mixture. Encased in a flaky, golden pie crust and brushed with an egg wash for a crispy glaze, this savory pie is baked to perfection in just under an hour. Serve this authentic Canadian delicacy warm, paired with a side salad or your favorite seasonal vegetables, for a meal that's as nostalgic as it is delicious.
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Recipe Information
Ingredients
- 500 grams ground pork
- 300 grams ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small potato, peeled and grated
- 1 stalk celery, finely diced
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground allspice
- 0.25 teaspoons ground cloves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 125 milliliters beef broth
- 2 discs prepared pie crusts
- 1 large egg, beaten (for egg wash)
Instructions
Preheat your oven to 200°C (400°F).
In a large skillet over medium heat, cook the ground pork and ground beef until browned, breaking up the meat with a spoon, about 8–10 minutes. Drain any excess fat.
Add the onion, garlic, grated potato, and celery to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Stir in the cinnamon, allspice, cloves, thyme, salt, and black pepper. Mix well to evenly distribute the spices.
Add the beef broth to the skillet and simmer for 5–7 minutes, allowing the liquid to reduce slightly and the mixture to thicken.
Remove the skillet from the heat and allow the filling mixture to cool slightly.
Roll out one prepared pie crust and fit it into a 9-inch pie dish. Trim any excess dough around the edges.
Spoon the meat filling evenly into the pie crust, smoothing it out with the back of a spoon.
Place the second pie crust over the filling, pinching the edges to seal. Trim any excess dough and crimp the edges decoratively.
Cut a few small slits in the top crust to allow steam to escape during baking.
Brush the top crust with the beaten egg to give it a golden, shiny finish.
Bake the pie in the preheated oven for 35–40 minutes, or until the crust is golden brown and crisp.
Allow the pie to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.3 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 496 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
