Golden brown and flaky, plus a serving of vegetables!
A week or two ago, back when I made that Strawberry and Lime Cremeaux Pie, I also made a made a meat pie for the DH. I used my favourite vodka pie crust recipe, and mixed up whatever veggies we had in the fridge with a meat and gravy mixture I had leftover from my Meat Hand Pies. And, bam! Canadian Meat Galette was born!
Why Canadian? Because I had leftover dough and wanted to make it into a pretty shape! So I used the biggest cookie cuter I had, a maple leaf. Also, patriotic pride. That too.
Why a galette and not a pie? It just has to do with how I shaped the dough. A meat pie generally has a bottom and a top crust, but in this case I didn’t have enough dough to make a top crust, so I turned it into a galette. A galette is just a pie, usually with free-form edges. It’s so easy — no fussing to make super-perfect pie crust edges. Very rustic! At least usually.
In the case of this galette, I decided to make it more like a typical pie in that it has somewhat fluted edges, but it’s made in a flan pan…because pretty! It was definitely a hit with the DH. I’m sure it’ll be a hit with you too!
Let’s get galette-ing!
Canadian Meat Galette
- 1 pie crust (vodka pie crust recipe here)
- 3 celery stalks
- 1 huge carrot
- half a package of veggie ground round
- half a gravy packet (I know, I know, the horror — feel free to replace with homemade gravy)
Make the pie dough, and roll out, reserving a small piece of dough. Place dough into a flan pan (or use whatever large pan you have — you could even use a cookie tray if you had to), leaving the dough edges sort of over-hanging the pan. Roll out reserved dough and use a cookie cutter to make a shape. Mix up the veggie ground round with the reconstituted gravy. (I used the leftover meat – half the filling recipe – from my Meat Hand Pies.) Chop up the celery and carrot and stir into the meat mixture. Press the meat mixture into the pan. Fold over the edges and flute if you want. Place dough in shape of cookie on top. Bake in a 450 degree oven until pastry is golden.
The pie is easily made — no finicky crust here! Just fold over the edges.
Serve it with a green salad, and you’ve got a tasty, healthy dinner, that looks pretty too!
Obviously this recipe is pretty flexible. You could make it with real ground beef, add in some sautéed onions, and some other root vegetables. If you make it, post a comment below, and let us know what ingredients you used!
Next Post: Continuing on with the pie theme, most likely a Cranberry Crackle Tart from my bake-a-long group. I can’t decide whether to make the jam base from scratch or to use store-bought jam. What do you think? What wins out, convenience or taste?
Post-Pub Edit: Do link-ups bring in the web traffic? I try it out by linking up here!
[…] Yesterday’s pie recipe was one that I’d be promising you all for a while, but here’s one that I’ve been promising myself for a while! As you know, I belong to an on-line bake-a-long group, baking our way through Dorie Greenspan’s Baking Chez Moi cookbook, and we make a recipe every two weeks. However, early on in the project, I had to miss a week and I’ve been wanting to try that recipe ever since. […]