Not Quite Traditional Tourtiere but Almost |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 4 |
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My husband being from Quebec, loves tourtiere. I learned to make it from a traditional recipe and eventually added my own throw ins. He loves it. Ingredients:
1 lb ground beef |
1 lb ground pork |
1 lb ground veal |
2 large onions, chopped |
2 stalks celery, chopped |
4 large potatoes, cubed with skin |
8 garlic cloves, chopped |
6 whole cloves |
2 teaspoons allspice |
2 teaspoons oregano |
2 dashes pepper |
6 cups beef bouillon |
1 dash cumin, make it a big dash for fun |
3 tablespoons red wine (have a glass while you cook) |
1 teaspoon bovril powder (concentrated beef bouillon) |
1 teaspoon vanilla |
2 pastry for double-crust pie |
Directions:
1. Pre-heat oven to 375 degrees.
2. Crumble and brown meats in large stock pot on stove over medium heat.
3. Add all the rest of the ingredients except pie dough of course, and simmer three hours, adding water or wine to keep moist as necessary.
4. Arrange pie crusts in pie pans.
5. Pour filling into crusts. Cover with pie tops and vent.
6. Bake in oven for 40-60 minutes.
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