Tag Archives: beef

Savoury Meat Pies


Source: My wonderful cousin who also aquired it through The Canadian Living Test Kitchen and their Source is Holiday Celebrations: 2007

Double-Crust Sour Cream Pastry
1 tbsp (15 mL) Dijon mustard
1 egg yolk

1 lb (454 g) lean ground beef
1 lb (454 g) ground pork
1 tbsp (15 mL) vegetable oil
2 onions, chopped
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 cup (250 mL) chopped peeled potatoes
1-1/2 tsp (7 mL) dried thyme
1-1/2 tsp (7 mL) dried oregano
2 bay leaves
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/4 cup (60 mL) tomato paste
2 cups (500 mL) sodium-reduced beef stock
1 tbsp (15 mL) Worcestershire sauce
1/4 cup (60 mL) chopped fresh parsley



Filling: In shallow Dutch oven, saute beef and pork separately over medium-high heat, breaking up with fork, until no longer pink, about 5 minutes. With slotted spoon, transfer to bowl; drain fat from pan. In same pan, heat oil over medium heat; fry onions, stirring occasionally, until golden brown, about 10 minutes. Add garlic, carrots, celery, potatoes, thyme, oregano, bay leaves, salt and pepper; fry for 5 minutes. Add tomato paste; fry, stirring, for 1 minute. Pour in beef stock and Worcestershire sauce; bring to boil, scraping up brown bits. Return beef and pork to pan. Reduce heat, cover and simmer until potatoes start to break down, about 35 minutes. Stir in parsley. Discard bay leaves. Let cool. (Make-ahead: Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 24 hours.)
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness. Fit into 9-inch (23 cm) pie plate; trim even with plate. Brush pastry shell with mustard. Spoon in filling.
Roll out remaining pastry. Whisk egg yolk with 1 tbsp (15 mL) water; brush some over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. (Make-ahead: Wrap and refrigerate for up to 24 hours.)
Brush egg mixture over pastry. Cut steam vents in top of pie. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until top is golden, about 1 hour. Let pie cool on rack for 10 minutes before serving.

Stuffed Cabbage Leaves


Stuffed Cabbage Leaves
Servings: 12-16 stuffed cabbage leaves
Prep Time: 1 Hour
Cook Time: 2 ~ 2-1/2 Hours

1 large green cabbage (3.5-4 lbs.)
1 lb ground beef, ground chicken, ground pork/bacon or a mixture
1 cup cooked long grain rice, white or brown
1med onion, finely minced
2 tbsp fresh dill, minced
1 tbsp paprika
1 clove garlic, minced
1 tsp celery seed
1/4 tsp tumeric
2 tsp mustard powder, divided
Pinch of cayenne pepper
Salt and pepper to taste
1 egg
1 can (48 oz) tomato juice
1 can (28 oz) diced or crushed tomatoes
2 tbsp fresh lemon juice (or more to taste)
2 tbsp brown sugar (or more to taste)
2 tbsp tomato paste
1/2 cup stock or water

Optional: sour cream

Rinse the cabbage clean, then immerse it in a large pot of boiling water and cook it for 4-5 minutes until leaves are soft and pliable, but not overly soft.
Drain the cabbage in a colander and let it sit until cool enough to handle.
Alternatively, you can freeze the cabbage overnight (or up to 3 days). Defrost the cabbage for about three hours. This will make the leaves pliable in the same way that parboiling does.
Prepare your filling. In a bowl, mix together ground meat, cooked rice, minced onion, minced dill, paprika, garlic, celery seed, tumeric 1 tsp mustard powder, cayenne pepper, egg, salt and pepper to taste. I use about 1 ½ tsp salt and 1 tsp pepper—kosher meat needs less salt.
To test the seasoning of the meat, you can fry up a small portion in a skillet or pop it in the microwave till it’s thoroughly cooked, then taste it. It’s easy to under-season the filling, so err on the side of adding extra pepper and salt.
Tip: You can make this filling ahead and refrigerate a few hours to overnight; this will allow the flavors to marinate and make it firmer and easier to handle.
Peel off the large cabbage leaves from the head of cabbage, keeping only the leaves that are whole/intact and big enough to stuff. Chop up the remaining smaller leaves along with the core of the cabbage. Reserve.
Place your large leaves on a cutting board.
Take a leaf and pat it dry with a paper towel.
Shave down the tough, thick part of the stem at the base of each leaf using a paring knife, being careful not to cut through the leaf itself. Repeat process for the remaining leaves.


Fold the base of the leaf up and over the filling till it’s completely covered.
Fold the left edge of the leaf inward. Leave the right side of the leaf open.



Continue rolling the leaf till it’s completely rolled up (with the right end still loose/open).
Tuck the loose end of the leaf inward, pushing it into the filled center of the leaf.
This will create a neat package that has a better chance of holding together in the pot.
Continue the process for the remaining leaves.


Depending on how many useable leaves your cabbage has, you may find you have some leftover filling. Simply roll that filling into meatballs; you can place them into the pot along with the stuffed leaves, so you don’t waste anything.
In a small saucepan, combine the tomato juice with the diced or crushed tomatoes, lemon juice, brown sugar, tomato paste, garlic and mustard powder. Warm up over medium heat till bubbly and fragrant. Taste the sauce; season with salt and pepper and more brown sugar or lemon, if desired.
Put remaining chopped cabbage leaves/core into the bottom of a roasting pan. Spread it out to create an even layer, then pour ½ cup of broth or water over the top of the leaves.
Place half of the stuffed cabbage leaves on top of the leaves.
Pour 1/3 of the warmed tomato sauce over the first layer of stuffed cabbage leaves.
Put another layer of stuffed leaves on top…
and top with the rest of the sauce.
Cook in 350º oven for 2-2 ½ hours till the thickest parts of the leaves are tender. Check  periodically to make sure it’s not boiling too vigorously—this can make the leaves fall apart. A slow, even simmer works best.
When finished cooking, remove the stuffed cabbage leaves from the pot carefully with tongs. Top the stuffed cabbage with some of the sauce and a very generous sprinkle of black pepper. Serve hot. Leaves can be refrigerated for 4-5 days or frozen and reheated before serving.

Optional: Top with a spoon of sour cream

Being as my mom cannot tolerate seasonings very well I made a huge batch, 4 lb of ground beef, 1 lb of bacon (cut small), 2 heads of cabbage and the same amount of seasonings listed above