At least that's how they are known around here. It's actually a French meat pie recipe. Traditionally this would have been made with wild game. Venison, Elk, big horn sheep.
But not so much anymore. I know this recipe that I am posting has been used since my Great Great Grandmother.
Prior to that wild game would have been the meat portion.
I always do a double batch. Which would make (4) 9" pies.
This time I'm making little pies. I'm hoping to get 12.
Cranky B noticed that the bread crumbs is missing the "cups" for the measurement. So that should be cups.
More in a bit we need to grind the meat!
Here is the pie crust recipe that I used. It makes enough for a top and bottom of a 9" pie. I used three batches to get all of these little pies made.
Sent from my iPhone using Tapatalk
But not so much anymore. I know this recipe that I am posting has been used since my Great Great Grandmother.
Prior to that wild game would have been the meat portion.
I always do a double batch. Which would make (4) 9" pies.
This time I'm making little pies. I'm hoping to get 12.
Cranky B noticed that the bread crumbs is missing the "cups" for the measurement. So that should be cups.
More in a bit we need to grind the meat!
Here is the pie crust recipe that I used. It makes enough for a top and bottom of a 9" pie. I used three batches to get all of these little pies made.
Sent from my iPhone using Tapatalk
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