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Thread: Excellent meat pies in Bobcaygeon !

  1. #21
    Member for Life

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    I will take grandmas meat pies over anything french any day (She was Irish).

    She never called it anything but meat pie and the meat used is really of no concern, the texture is where you have to worry. If you chunk up the meat it is not right, you have to cook it down for hours.

    She passed away with the details of the recipe locked in her brain, my 2 aunts make it every year and their families like it but it is not close to the same. I made a pile for the freezer a few years back and nailed the recipe on the 2nd time around, but then again I learned to cook with my grandma, everything from biscuits to standing rib roasts and perogies, also jams and jellies.

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  3. #22
    Just starting out

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    My mouth is watering . Anyone care to post a recipe?

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