Acadian Meat Pie (Pâté à la Viande)
A double-crust pie filled with ground pork and beef seasoned simply with onion, savory and cloves, an Acadian holiday and community-supper staple.
- Prep
- 40 min
- Cook
- 60 min
- Total
- 100 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •9-inch pie dish
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 26 g
- carbs
- 32 g
- protein
- 22 g
- calories
- 460
Instructions
- 1
Combine the ground pork, beef, onion, summer savory, cloves, salt, pepper and water in a large pan.
- 2
Simmer uncovered over medium-low heat for 30-40 minutes, breaking up the meat, until the liquid is mostly absorbed.
- 3
Let the filling cool to room temperature.
- 4
Line a pie dish with pastry, add the cooled filling, and cover with a second pastry round, sealing and crimping the edges.
- 5
Cut a few steam vents in the top and brush with beaten egg if using.
- 6
Bake at 200°C for 15 minutes, then reduce to 180°C and bake a further 30-35 minutes until deep golden brown.
- 7
Let rest 10 minutes before slicing.
Chef's tips
Cool the filling fully before assembling the pie, or the pastry will turn soggy and be hard to seal.
Ingredient substitutions
- ground beef → all pork for a simpler, more traditional filling
Storage
Keeps refrigerated up to 4 days, or freeze unbaked or baked for up to 3 months.
Reheating
Reheat in a 180°C oven until warmed through, about 25 minutes from chilled.
Common mistakes to avoid
- •Filling the pie with hot meat, causing a soggy crust
- •Skipping the steam vents, which can make the crust split
Serving suggestions
Cooked Acadian Meat Pie (Pâté à la Viande)?
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