10-inch French Meat Pie

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Formidably..Just like in Quebec..Marci bocoup

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The pie crust portion of the recipe is awful, needs salt, too much fat never sets up to the point that its workable. That said, I really wanted to try the recipe so I used a standard shortening crust recipe (Joy of Cooking and the pie turned out great, only change I will do next time is doubling the garlic and halving the cinnamon.

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This was a very good recipe. There were two adjustments I made: the addition of more garlic because we really like garlic, and I used ground bison instead of ground beef because it is leaner. I thought if I am draining off the fats, why cook them out, and bison is quite tasty and doesn't really have a gamey flavor. Beautiful when presented!

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Mr. Morin; This is very good! Thanks for being so generous as to share this with folks who don't have the convenience of visiting your establishment. I love to cook, and hate to see a yummy food being prepared and eaten and not be able to try it where i live. Not only are you a great chef, but you are a really nice guy too!:

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I'm going to make this as an 'American" Meat pie. I'm adding corn and a few jalapenos and taking out the cinnamon/nutmeg and adding cumin. I can't wait to make it.

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My self, I would do everything the recipe's calls for the first time,cant wait to make it.........YUM !!!!!!!!!!!........Mari wrentham, Ma.

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I also like to read the reviews so if I need to substitute an ingredient, I have flexibility. The reviews also give me other choices. Keep those ideas coming! They help beginner cooks.

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The cinnamon and nutmeg give the filling a unique, almost exotic taste that I really enjoyed. The crust however, was very bland and badly in need of some salt. I think about 1/2-3/4 teaspoon of salt added to the crust recipe would round out the flavor and make it an all around great comfort food dish.

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This is for Steven-- when a reviewer presents an alternative to the original recipe and clearly states the reasons and methods, I find it very helpful. You never know when you might have a freezer full of armadillo fillets or a bounty of squirrel meat. Diana only offerred another choice, and I don't think that bison is so far removed from ground beef.

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If you don't cook it like the recipe calls for I wish you'd keep it to yourself. It serves no purpose!!!!!!!!!!!!!!!