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Christmas Eve Pork Pies Recipe - Eddie is sharing his family's traditional Christmas Eve dinner recipe with ground beef, ground pork, potatoes, and pie crust—yum!
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#pauladeen #loveandbestdishes
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0:00
- [Paula Deen] Well, hey y'all.
0:01
I know you can hear my voice,
0:03
but you don't see my face,
0:06
because y'all are in for a treat.
0:09
Our dear Eddie is making his mama's,
0:13
meat pie.
0:15
That she made every Christmas Eve.
0:17
Is that right, Eddie?
0:18
- Yes.
0:19
- [Paula Deen] So you tell us all about it. (giggles)
0:22
- Well, my mother,
0:25
her family comes from a Canadian background.
0:33
And I'm sure, anyone up in the
0:35
Northern part of the United States
0:37
on the Canadian border,
0:39
probably has a grandmother that has
0:41
a secret recipe for Tourtière.
0:44
- [Paula Deen] And what do you call it?
0:47
- The French,
0:48
don't make me speak French,
0:50
(Paula laughing) 'cause I don't have it.
0:51
But Tourtière is a Canadian...
0:56
- [Paula Deen] That means meat pie?
0:57
- Meat pie, yes.
0:58
- [Paula Deen] Okay.
0:59
- And.
1:00
- [Paula Deen] Did your mother have a secret ingredient
1:02
in her meat pies?
1:03
- Well, you know, when she sent me her recipe,
1:08
I have made them before.
1:13
I moved south when I was 18.
1:17
- [Paula Deen] Yeah, you and I have been
1:18
in Savannah the same length of time.
1:21
- And I never really was in the kitchen
1:24
when my mother was cooking things like this.
1:27
I ate the food,
1:28
but I don't ever remember preparing it.
1:30
- [Paula Deen] I can only picture nine of you kids
1:32
trying to get in the kitchen. (laughs)
1:34
- Wanted none of us in the kitchen.
1:36
- [Paula Deen] I'm sure not.
1:38
- But we were.
1:40
Anyways, this was her mother's recipe.
1:46
So we can say it's a Langley, seminary, family recipe.
1:51
And, I looked up several recipes just to see the difference.
1:56
And like I said, everyone has their own little touch.
2:00
Some people add vegetables.
2:02
This recipe seems to be the
2:04
kind of consistent with most people.
2:07
- [Paula Deen] Mm-hmm.
2:10
- Anyways, to get started.
2:13
And on top of this,
2:14
my mother,
2:17
I know that when she would bake,
2:19
she would make, you know,
2:21
like a dozen of these.
2:23
- [Paula Deen] Really?
2:24
- And what she would do is give,
2:26
give them out as gifts, of all of her relatives
2:29
and, some of her siblings made the pie as well.
2:32
And I think they were trade just to see who.
2:34
- [Paula Deen] Who's pie was the best?
2:35
- Who's better.
2:37
And interesting enough I know there was a pie
2:42
that my aunt Nikki made.
2:45
And unfortunately, after she passed away,
2:49
I asked my cousin, exactly what she put in it
2:54
because I wanted to try her recipe after I did this one.
2:58
And my cousin Peggy wrote me back and said
3:03
that she did not know the recipe either.
3:06
But she said, I think it is Grammy's recipe.
3:11
I think my mother just added a thicker egg wash on top.
3:16
- [Paula Deen] Okay.
3:18
- And that's what I like.
3:19
- [Paula Deen] To make the crust shiny.
3:20
- Yeah. And it actually had a, yeah,
3:23
like a coating on top.
3:24
- [Paula Deen] Yeah. Yeah.
3:26
- Almost looked like it was a quiche.
3:27
- [Paula Deen] Kind of seals it.
3:28
- Yeah. So I think I'd like,
3:31
a thicker egg wash on my pie.
3:33
- [Paula Deen] Okay let's do it. Let's do it.
3:34
- So, we're going to start.
3:36
- [Paula Deen] So, tell everybody
3:38
you have been in the kitchen prepping.
3:40
- I've been in the kitchen prepping,
3:44
and this is going to make four pies.
3:46
- [Paula Deen] Okay. Now, what is in that bowl
3:49
that you keep stirring?
3:51
- This is mashed potatoes.
3:52
And my mother told me do not make creamy mashed potatoes.
3:56
She said, make them lumpy.
3:58
- [Paula Deen] Yes. So we know we're eating a
4:00
real potato when we bite into it.
4:03
- Yes. So anyways, eight mashed potatoes are,
4:07
or eight potatoes have been boiled and then
4:12
I've kind of.
4:13
- [Paula Deen] Very crudely mashed.
4:15
- Mashed them. I let it cool.
4:17
And then we're gonna go on and start the,
4:22
the pork pie part of it.
4:24
- [Paula Deen] Okay.
4:25
- Our recipe,
4:28
we go with three pounds of ground beef
4:31
and one pound of pork
4:34
and then two large onions diced up.
4:37
So I've got that all in here.
4:39
- [Paula Deen] Okay.
4:40
- And we're going to let this come to a boil.
4:47
And when I say, and a quick boil,
4:49
as soon as it starts boiling, you're gonna turn it.
4:51
- [Paula Deen] You're putting a little water
4:53
in it too did you?
4:55
- Yes. We're going to fill it.
4:56
We're going to just top it, top the meat with water.
4:59
- [Paula Deen] Just so the water
5:02
covers, barely covers the meat.
5:04
- Yes and we're going to just let it simmer.
5:06
And it may take, you know,
5:09
an hour to an hour and half.
5:10
- [Paula Deen] Okay. For the water absorbing.
5:13
- Yes. So that's where we are right now.
5:15
- [Paula Deen] Okay.
5:16
So Eddie is getting his meats together
5:20
in the pot now for his meat pies.
5:24
And tell us what you got Eddie.
5:26
- So, we have two onions,
5:31
two large onions,
5:33
diced up pretty good, you know, nice and fine.
5:37
And then we have three pounds of ground beef
5:43
and one pound of ground pork.
5:48
And what you're gonna do is
5:50
put it all in a nice deep pot
5:54
and you're going to mix everything together
5:59
and add salt and pepper to what you think is,
6:04
your normal taste.
6:07
And then you're going to just add enough water to cover,
6:15
- [Paula Deen] To cover the meat.
6:16
- To cover the meat.
6:17
And you're gonna simmer it. You can bring it up to,
6:20
a quick boil, but then then just simmer it.
6:23
You want to simmer it until the,
6:27
all the meat is cooked and the water is absorbed.
6:31
- [Paula Deen] Okay,
6:32
- And if there's a little bit of water left in there,
6:35
you can leave it because we're gonna add some
6:40
- [Paula Deen] I cannot wait.
6:41
- Crackers.
6:43
- [Paula Deen] We are?
6:43
- To bind it up a little bit.
6:46
- [Paula Deen] I can't wait to taste
6:47
Eddie's mama's meat pies.
6:50
- Okay. So it's all, all crackers are in there.
6:53
And I think that's the,
6:55
the remaining part of the liquid that is.
6:57
- [Paula Deen] Okay. Can we see in that pot?
6:59
- Is absorbed.
7:01
- [Paula Deen] Okay. Yeah. Okay.
7:03
- And I'm gonna pour it.
7:05
- [Paula Deen] Oh, so you don't put the potatoes
7:06
down in the pie crust first?
7:08
- You. Mix it all together.
7:11
- [Paula Deen] Okay.
7:22
- And like I said, I've never had the benefit
7:24
of actually watching my mother make, make this.
7:26
And I think when I get up, get up there this Christmas.
7:30
- [Paula Deen] Wait. You're going for Christmas.
7:34
- I'm gonna go see my mother for Christmas.
7:37
- [Paula Deen] I don't remember you telling me
7:38
you were leaving me Christmas.
7:42
I thought you were leaving me like
7:44
the week before Christmas or something like that.
7:47
- Yeah. It is the week before Christmas.
7:48
- [Paula Deen] Okay. So,
7:49
where are you going to be on December the 25th?
7:52
- I'm gonna be in Goffstown, New Hampshire.
7:55
- [Paula Deen] (laughing loudly) No.
8:00
No.
8:04
No no no.
8:05
- Little bit closer to Santa Claus.
8:08
- [Paula Deen] Well, I know your mother is so excited
8:11
because it's been two years since you've been home
8:15
because the pandemic
8:17
it's kinda changed all of our lives.
8:19
- Yeah. I was a little bit afraid to get on an airplane.
8:21
- [Paula Deen] I was so afraid that you might
8:23
get on that airplane and everything was at the
8:25
height of scariness.
8:31
- So this is smelling wonderful.
8:33
I could already feel the memory.
8:37
- [Paula Deen] Very dramatic.
8:38
What? What did you say?
8:40
- I said, I can already smell the memories.
8:44
- [Paula Deen] Oh, that's wonderful.
8:45
Cause you know, Eddie,
8:47
I'd love to think that
8:51
I do these little videos and gosh,
8:53
when I had a show that was on four or five,
8:55
six times a week,
8:58
it was my goal to store up memories for people.
9:06
From their childhood when we were all so safe
9:09
and didn't have worry one
9:12
and it was all about grandmama and granddaddy
9:16
and momma and daddy and siblings.
9:21
And so that's what I hope to do
9:23
I help disturb those memories.
9:25
- Have you ever heard of such a thing?
9:28
Meat pie? I mean I know you do pork pie,
9:31
and I was it I've seen in your,
9:38
Cookbooks somewhere, you have pork pie
9:40
but it was nothing like this though.
9:42
- [Paula Deen] Nothing like. (laughing)
9:45
Well, like I said, the closest thing I can think of
9:52
is Shepherd's pie.
9:54
- Yeah.
9:55
- [Paula Deen] All right. Now,
9:57
is it gonna be that
9:59
that's not going to turn out real dry?
10:02
- No,
10:06
I'm sure the pork and the beef still has some,
10:10
fat left in it. - [Paula Deen] Juice in it.
10:12
(laughing)
10:14
Okay. So you kind of just
10:15
pack in that down in there.
10:17
- Just pack in it down. I mean not too tight.
10:19
- [Paula Deen] Yeah.
10:21
- But you do want it.
10:22
- [Paula Deen] Leave it a little layery.
10:24
- Yeah.
10:28
- [Paula Deen] And you're going to put that top crust on it
10:30
- Yes.
10:32
- [Paula Deen] And you're gonna do an egg wash on it.
10:35
Are you doing a whole egg wash?
10:37
Or you just using the whites? What are you doing?
10:39
- I'm using the whole, the whole egg.
10:41
- [Paula Deen] Okay.
10:43
And the reason why I'm doing that is because
10:45
I think that's what I recall the top head.
10:48
Such a yellowy.
10:50
- [Paula Deen] Kind of yellowish. Yes.
10:53
- So I'm gonna give it a try
10:54
and see if I'm right on that guess.
10:59
- [Paula Deen] Okay. Well you,
11:00
you're a pretty smart fellow,
11:03
or is it a fart smeller? (laughing)
11:06
What are you?
11:08
(laughing)
11:09
You're a smart fella.
11:11
Look, I've got him blushing, Carol.
11:13
(both laughing)
11:17
- Alrighty. So we've got that done.
11:27
- [Paula Deen] Okay. So you kind of fold that over.
11:32
- I'm gonna fold it up under and give it a thicker crust.
11:35
- [Paula Deen] Thicker crust. Yes.
11:38
Now, did you roll that,
11:41
that pan crust up any?
11:43
- No, maybe it was perfect size.
11:45
- [Paula Deen] Okay.
11:53
It looks so beautiful and so homemade.
11:57
Which is nice.
12:01
- Okay. And then this is what I've always
12:06
saw going across
12:09
her pies, nothing fancy, just.
12:12
- [Paula Deen] There you go.
12:15
You know, if you were into making things fancy,
12:20
you can certainly play around with that
12:23
edge of that pub but.
12:26
- Yeah. I'm not sure [Crosstalk 00:12:27]
12:30
- [Paula Deen] It won't eat a bit better.
12:32
- Yeah.
12:33
I guess I am gonna.
12:34
- [Paula Deen] Put some slits in it. Yeah.
12:36
So the steam can come out.
12:42
Beautiful.
12:44
- And then.
12:46
Egg wash.
12:48
- [Paula Deen] There's some brush, oh you got a brush.
12:57
Make sure you put it on the edges too Eddie.
12:59
- Yes.
13:01
(Paula Deen laughing)
13:05
So we eat this in so many different, different ways.
13:09
I mean, once we slice it.
13:12
- [Paula Deen] So does it slice nice and neat?
13:14
- Oh yes.
13:16
- [Paula Deen] Like a piece of.
13:17
- Yeah. It comes out very.
13:19
- [Paula Deen] Chocolate green pie
13:20
or something like that.
13:21
- Yeah. Nice and firm.
13:27
I've seen my sister put ketchup on it.
13:29
- [Paula Deen] (laughing) And you gag?
13:32
- I'm not that, that fan of that way of eating it.
13:37
- [Paula Deen] You know what kills me is to see people
13:40
order a great piece of meat, a steak,
13:43
and then put ketchup on it.
13:45
- We.
13:46
- [Paula Deen] That makes me wanna cry.
13:48
- Most of us in our family
13:50
will drizzle some maple syrup over it.
13:53
- [Paula Deen] Uh-uh. A Chug calls day?
13:57
- The real deal maple syrup.
14:02
You know, with the cloves and the cinnamon being in there.
14:06
It gives you the sweet and salty.
14:09
- [Paula Deen] I bet I'd like it.
14:12
I actually shot a show. I was somewhere up north,
14:15
but I can't remember which state,
14:17
but I went to a syrup farm.
14:20
- Yeah. Probably for a month.
14:22
- [Paula Deen] And put the, Could have been,
14:25
I don't know. I don't know where I was.
14:27
They had me (voice drowned by crashing utensils)
14:29
... so quickly back then.
14:31
So, but I, put the bucket on the tree and,
14:35
- Yes.
14:37
- [Paula Deen] It was fun.
14:38
- I can remember walking home from school on the spring
14:41
and the, the maple trees would just start budding.
14:45
And if there was,
14:48
like if plough had gone by and knock the tree or something
14:52
from the snow storm before,
14:55
you would have a fresh crack in the maple
14:57
and you can even see them, maple just tripping.
15:03
- [Paula Deen] Well down south while y'all were
15:06
getting your maple syrup,
15:10
a horse was going around and round in a circle,
15:15
crushing up sugar cane for cane syrup down here.
15:19
So I've always felt like that maple belongs to y'all
15:23
and cane belongs below Virginia or wherever.
15:27
- Yes.
15:29
- [Paula Deen] But I do love it all.
15:31
And good maple syrup is expensive.
15:34
- I'm gonna try some cane syrup on that.
15:37
- [Paula Deen] Oh good. Cane syrup's like mold roll.
15:42
- So let's see, she says, my mother says,
15:49
bake it at 375 for 45 minutes
15:52
or until the pie crust starts browning.
15:59
- [Paula Deen] Okay. Eddie.
16:00
So we'll see you in 45 minutes.
16:02
- 45 minutes.
16:03
- [Paula Deen] And I get the taste of meat pie. Right?
16:06
- Yeah. And we're getting close to midnight. So,
16:08
(Paula Deen laughing)
16:09
- [Paula Deen] It's been 45 minutes hardening.
16:11
- Yes.
16:12
- [Paula Deen] I can't wait to see.
16:15
Oh, Eddie. Is that how you remember it?
16:17
- That's that's how I remember it.
16:19
(both laughing)
16:22
- [Paula Deen] Oh, they're beautiful.
16:23
And you actually got four made out of that recipe.
16:27
- Yeah. And, and that's what my mother said.
16:30
There was gonna be four.
16:32
Yeah enough for four.
16:34
- [Paula Deen] And mama knew.
16:35
- And mama knew.
16:37
- So.
16:38
- [Paula Deen] So. When do I get to taste?
16:40
- Let's let it cool just for a second
16:42
(Paula Deen laughing)
16:43
and we'll dig into it.
16:45
- [Paula Deen] Okay. Great.
16:46
- So as I said earlier,
16:48
everyone has their own recipe.
16:51
I'm sure if you're from the northern states
16:54
and you're on the Canadian border,
16:57
your grandmother definitely has a meat pie, pork pie recipe.
17:06
If you wanna send me your recipe golden
17:08
leave it in the comments.
17:11
- [Paula Deen] Yes. We'd love to hear what they did.
17:13
- Tell me what, what was a little different from.
17:16
- [Paula Deen] Yeah. It's just so much fun
17:18
to see what everybody else does out there.
17:21
Cause we get to thinking, well,
17:23
this is the way we do it and we don't vary. So.
17:25
- Yeah. And you know, maybe someone
17:27
has a different spice they put in it.
17:30
- [Paula Deen] So good. Let us hear from y'all.
17:37
Oh, okay.
17:39
Now I don't know that I would choose to eat it with syrup.
17:42
I don't know, but that looks so good.
17:45
- It is great all, all by itself, but I don't know.
17:50
The syrup just kind of kicks it up a little bit.
17:52
- [Paula Deen] Yeah.
17:57
What do you think? (laughing)
17:58
- It is good. It is. I mean, it's exactly how.
18:01
- [Paula Deen] You remember it.
18:02
- Yes. And I would,
18:05
I think we added just the right amount of spice to it.
18:17
I know sometimes I've had some that definitely got a little
18:20
heavy on the cloves.
18:21
- [Paula Deen] Yes. cause cloves are, they are strong.
18:26
- Goes a long way.
18:28
- [Paula Deen] Yes. A little clove goes a long way.
18:30
Well, are you going to tell everybody
18:31
Merry Christmas love and best dishes
18:33
so I can have a taste?
18:34
- Yes. How does it feel being
18:36
on the other side of the camera?
18:38
- [Paula Deen] I don't know. I'm drooling.
18:40
(both laughing)
18:41
- Yes. Merry Christmas
18:43
and very Happy New Year to you.
18:45
We've had a great year working with you guys
18:49
and we look forward to another year.
18:52
- [Paula Deen] Yes.
18:53
Yes, yes, yes.
18:54
Thank you, Carol,
18:55
for giving birth to this incredible young man.
18:58
(laughing)
19:00
The world thanks you.
19:03
Bye-bye Merry Christmas, loving best dishes.
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