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Preparation time
15 minutes
Total time:
1 hour 45 minutes
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Ingredients
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To taste, salt and freshly ground pepper
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2 rounds of pie crust
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Pinch of ground cinnamon
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Pinch of ground cloves
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3 ml (1/2 teaspoon) dried savory
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1 potato
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225 g (1/2 lb.) ground pork
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4 rabbit legs, deboned (ask your butcher), cut in small cubes
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60 ml (1/4 cup) maple sugar
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1 garlic clove, minced
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1 onion
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15 ml (1 tablespoon) butter
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Directions
START RECIPE 2 WEEKS BEFORE CHRISTMAS
- Melt the butter in a saucepan and sauté the onion and garlic for 3 minutes. Add the maple sugar, the meat and the potato, and cook for 5 minutes. Stir in the spices and let simmer over low heat for about 15 minutes. Season with salt and pepper. Remove the filling from the heat and set aside. Line a 23-cm (9-in.), 5-cm (2-in.) deep pie plate with the first pie crust.
- Distribute the reserved filling evenly, then cover with the second crust. Make small cuts with a knife in the top of the pie to allow the steam to escape during baking. Let cool, then freeze for 4 weeks.
- The day you want to serve the pie, preheat the oven to 180 °C (350 °F). Remove the pie from the freezer and place it directly in the oven. Bake for 2 hours or until the crust is golden.
- Can be kept in the freezer for 3 months.
- The day you want to serve it, remove the pie from the freezer and place it directly in the oven.
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