- 2 x 500g pack pork mince
- 1 large onion, chopped
- 2 sticks celery, chopped
- 1 tsp ground black pepper
- 2 bay leaves
- 2 sprigs fresh rosemary
- 1/2 tsp ground nutmeg
- 1/2 tsp cinnamon
- 2 tbsp maple syrup (preferably dark syrup for its robust taste)
- Pinch of salt
- Rolled Oats
- P1 packet re-rolled shortcrust pastry
- 1 Egg Beaten
- Preheat oven to 220°.
- In a large, heavy frying pan, fry the pork until it begins to brown. Remove from the pan, add onion, celery, herbs and spices and cook until soft. Add back in the pork with maple syrup and cook on a low heat for 15 minutes. Add oats and salt and cook for a further 15 minutes. If the mixture becomes too dry add a splash of water. Once cooked, remove bay leaves and allow the mixture to cool.
- When the meat mixture is lukewarm, add it to a pie dish and spread it out evenly.
- Cover the dish with the rolled-out pastry and press gently around the edges. Trim the pastry, crimp edges with a fork and snip small cuts into the crust to allow the steam to vent.
- Use a cutter to make decorations with any leftover pastry then brush beaten egg across the top to glaze.
- Bake for 15 minutes, then reduce heat to 190° and bake another 25 minutes or until the crust is golden.
This Quebec Maple pork pie is a classic Canadian Christmas recipe – juicy pork, fragrant spices and some pure candian maple syrup magic.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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