<html><div>I learned to make Fr.. Canadian meat pies a few years ago. Despite the fact that I'm half Fr./Can, we never had them at home, only at friends' houses as adults. One day I was challenged to make enough for the whole Scout troop, so I cooked up the meat and potatoes, onions, and spices, while my husband David rolled out the crusts for 36 cupcake-sized pies. Big hit at the Christmas party, served with good organic ketchup. It is true that the upper crust is improved by brushing it with egg and milk before baking. But I don't know the name for that. Linda</div></html>
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