Newsletter Job Opportunities Contact Us

“Six Pâtes” Meat Pie with a Bread Crust

  • Prep time
    1 hour
  • Cooking time
    3 hours
  • 6 portions



  • 150 g breadcrumbs
  • 150 g all-purpose flour
  • 150 g salted butter, in small cubes
  • 1 tsp salt
  • 100 g cold water



  • 908 g your choice of braising meat (beef shoulder, bison, boar, venison, duck, or other)
  • 1 medium yellow onion, peeled and cut into 1 cm cubes
  • 2 large carrots, sliced into rounds
  • 4 large potatoes, peeled and cut into small cubes
  • 2 tbsp Italian parsley, chopped
  • ½ tsp celery seed
  • ½ tsp ground marjoram
  • ¼ tsp ground nutmeg
  • 1 pinch ground cinnamon
  • 1 pinch ground clove
  • 2 tbsp all-purpose flour
  • 1 cup full-bodied red wine
  • 1 cup chicken broth
  • Fresh ground salt and pepper
  • 1 egg, beaten with 30 ml (2 tbsp) water, to gloss the crust


Pie crust:

  1. Combine the breadcrumbs, flour, butter, and salt until well-blended.
  2. Make a well in the middle of the dry mixture. Add water and work the mixture into a dough.
  3. Let rest in the refrigerator for one hour.



  1. Place all the ingredients in a zip-top plastic bag or an airtight container: meat, onions, carrots, potatoes, parsley, celery seeds, marjoram, nutmeg, cinnamon, clove, flour, red wine, chicken broth.
  2. Let the meat marinate for 12 to 24 hours.
  3. Preheat the oven to 375º F.
  4. Place the meat into a cast iron Dutch oven.
  5. On a lightly floured work surface, roll out the dough into a disk shape slightly larger than the Dutch oven.
  6. Place the dough over the filling and fold it over the sides of the Dutch oven. Using scissors, cut a hole in the centre of the dough to let steam escape.
  7. Cook uncovered for 1 hour. Take out the Dutch oven. Lower the temperature to 300º F. Cover the Dutch oven with aluminium foil and cook for another 3 hours. If the meat seems dry halfway through the cooking time, add some chicken broth.
  8. Remove the aluminium foil and continue cooking for about an hour or until the crust is golden.


*Recipe courtesy of Ann-Rika Martin