Everyday meals
Rappie pie
A traditional Newfoundland and Labrador dish made from grated potatoes pressed and layered with salted pork and bacon, then baked. Its texture is dense and crispy at the edges, and it is often eaten as a family meal.
Ingredients
Ingredients
Pâte
Finition
Spices & seasoning
Optional extras
On the side
Instructions
- Grate the potatoes finely, then press them in a clean cloth to extract as much water as possible.
- Fry the bacon in a pan until golden, then add the sliced onion and garlic.
- Add the ground pork and brown it, crumbling it, then sprinkle with flour and spices and moisten with the stock.
- Simmer for 10 minutes until the filling thickens, then let it cool.
- Preheat the oven to 200 °C and butter a pie dish.
- Mix the pressed potatoes with a little salt, then line the bottom of the dish with half of them.
- Spread the filling over the potatoes, then cover with the remaining potatoes.
- For the crust, mix the flour, baking powder and lard, then add a little cold water to form a soft dough and roll it out to cover the dish.
- Brush the top with egg yolk and bake for 75 minutes, until the crust is golden and the potatoes are tender.
Variations and tips
Vegetarian version. Replace the bacon and pork with sautéed mushrooms and cooked lentils, with a pinch of smoked paprika.
With what you can find here. If savory is unavailable, use dried sage or thyme.
More ideas
Canada
Canada
Canada
Canada
Canada
Canada
Canada
Canada
Original Ecomely recipe.