Tourtiere Du Quebec (French-Canadian Meat Pie) |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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I grew in Quebec and always looked forward to Christmas to be able to eat meat pies. When I married & moved to the US, I took the recipe with me, no way I can spend Christmas without the smell of cooking meat pies. Luckily for me, hubby & kids are hooked. I've been making this recipe for years, delicious. Ingredients:
1/3 lb ground beef |
1/3 lb ground pork |
1/3 lb ground veal |
1 small onion, finely chopped |
1 small potato, grated |
1 small garlic clove, crushed |
1/2 teaspoon salt |
1/4 teaspoon celery salt |
1/4 teaspoon clove |
1/8 teaspoon cinnamon |
1/8 teaspoon nutmeg |
1/2 cup water |
1 pastry for double-crust pie |
Directions:
1. Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat.
2. Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits.
3. Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.
4. Freeze well.
5. Note: If ground pork and ground veal cannot be found, you can use meatloaf mix which is all 3 meat but I'm not sure of the ratio.
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