Quebec Meat Pies

• 1 cup small cubes beef
• 1 cup small cubes boneless skinless chicken
• 1 cup small cubes veal
• 1 tablespoon finely chopped shallot
• 1 teaspoon chopped fresh thyme or 12 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil or 1 12 teaspoons dried basil
• 1 tablespoon chopped fresh chives
• 1 12 teaspoons chopped fresh tarragon or 34 teaspoon dried tarragon
• salt & freshly ground black pepper
• pie dough, to line and top 6 large muffin cups
• 1 large idaho potato, peeled and cut into small dice
• 1 egg, beaten

1. Preheat the oven to 350F.
2. Place each cup of meat in a separate bowl.
3. Season each with shallots, herbs, salt, and pepper.
4. Roll out the pie dough and line 6 large nonstick muffin cups with it, reserving enough to make tops.
5. If not using nonstick muffin cups, grease before lining with pie dough.
6. Cut off overlap.
7. Make a layer of beef cubes at the bottom of each cup, followed by a layer of potato, then chicken cubes, more potato, and finally the veal cubes.
8. Press down slightly to compact the filling.
9. Dampen the top edge of the pie dough in each cup with water and top with a round of the pie dough.
10. Press to make the dough adhere.
11. Using a small paring knife, score the edge of each pie, without cutting through the dough.
12. Make a hole in the center of each, so the steam can escape.
13. Brush each with the beaten egg.
14. Place the muffin cups in the preheated oven and bake for 50 minutes.
15. Remove pies to individual plates and serve warm.
16. Burt Wolf * Eating Well.

beef, chicken, veal, shallot, thyme, parsley, fresh basil, fresh chives, tarragon, salt, pie dough, idaho potato, egg

Taken from www.food.com/recipe/quebec-meat-pies-144464 (may not work)