Meaty-Meat Pie Dutch Oven Recipe
Required:
dutch oven
pie tin
pie tin
Ingredients:
6 slices bacon
1/2 lb. hamburger
1 lb. ground pork
1/2 medium onion
1 stalk celery
1 tp minced garlic
1 tsp ground sage
1 tsp oregano
1/4 tsp salt
1/4 tsp pepper
1 Cup water
1/4 Cup water
2 Tbsp corn starch
1 double pie crust pastry
1/2 lb. hamburger
1 lb. ground pork
1/2 medium onion
1 stalk celery
1 tp minced garlic
1 tsp ground sage
1 tsp oregano
1/4 tsp salt
1/4 tsp pepper
1 Cup water
1/4 Cup water
2 Tbsp corn starch
1 double pie crust pastry
Instructions:
Cut bacon into 1 inch pieces.
Chop onion and celery.
Fry bacon pieces in dutch oven. Remove but leave grease.
Fry hamburger and pork until done. Pour off grease.
Stir 1 Cup water, bacon, celery, onion, and all spices into meat.
Heat to boiling.
Cover with lid, reduce heat to low, and simmer for 15 minutes. Stir often.
Sprinkle corn starch over meat mix and add 1/4 Cup water.
Stir well, until liquid is thickened, then remove from heat.
Put bottom pie crust pastry in pie tin.
Fill with meat mixture.
Put top pie pastry on top and crimp edges together.
Cut slits in top pastry.
Bake in dutch oven for 30 minutes at 400 degrees, with 3/4 of heat on top.
Pie is done when crust is brown.
Remove pie tin and let sit 10 to 15 minutes.
Serves about 6.
Chop onion and celery.
Fry bacon pieces in dutch oven. Remove but leave grease.
Fry hamburger and pork until done. Pour off grease.
Stir 1 Cup water, bacon, celery, onion, and all spices into meat.
Heat to boiling.
Cover with lid, reduce heat to low, and simmer for 15 minutes. Stir often.
Sprinkle corn starch over meat mix and add 1/4 Cup water.
Stir well, until liquid is thickened, then remove from heat.
Put bottom pie crust pastry in pie tin.
Fill with meat mixture.
Put top pie pastry on top and crimp edges together.
Cut slits in top pastry.
Bake in dutch oven for 30 minutes at 400 degrees, with 3/4 of heat on top.
Pie is done when crust is brown.
Remove pie tin and let sit 10 to 15 minutes.
Serves about 6.
All recipes use a 12-inch dutch oven, unless specified.
If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If you have an 8-inch dutch oven, use about 1/2 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your Meaty-Meat Pie!
Send a photo of your meal to so I can add it here.
If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If you have an 8-inch dutch oven, use about 1/2 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your Meaty-Meat Pie!
Send a photo of your meal to so I can add it here.
Get 66 favorite recipes in my new dutch oven cookbook.
Comments:
Oct 23, 2016 - Bill King
I am just getting started with the Dutch Oven cooking, I haven't cooked a meal yet. I found your
site on line and I am seeing a lot of recipes that interest me!!!! I am looking forward to getting
started. We have recently retired.and we are doing a lot of camping here in south Louisiana.
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