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I can't find a recipe

14 years ago

I seem to remember a meat pie that is usually made on Christmas Eve or New Years Eve but I can't find it. I thought I remembered Ann T posting a picture but I couldn't find it in her book. I think it was a pork pie or a beef pie. Does anyone know what I am talking about? I would like the recipe. I feel like trying something different and that always stuck in my head.

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Comments (5)

lindac
14 years ago
I think it was chase's recipe...here's the one I copied and saved.
Here is the recipe for a traditional Quebecois (French Canadian) Christmas dish. It is a spiced ground meat pie which freezes well. This is an old family recipe, from my DH's grandmother.

TOURTIERE - Filling for six 9" pies

3 lbs lean ground pork
3 lbs ground veal
2 cups boiling water
1/2 tsp celery pepper
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp sage
5 tsp salt
1 tsp pepper

6 potatoes, peeled & chopped
3 onions, chopped
2 garlic cloves

Pastry for 6 covered 9" pies

Stir the meat, boiling water and spices and cook on low heat for about 1 hour. Remove extra fat. Cook the potatoes, onions & garlic in a steamer and when soft, puree in the blender. Stir into the cooked meat mixture.

Put in uncooked pastry shells. Cover with pastry, making sure that the top and bottom crust are sealed. Add fluted edge for decoration. Make a couple of small vent holes on the top. Cook in a 450 F oven for 30 - 40 minutes.

The pies can be frozen, uncooked.

They are served with a fruit ketchup, chutney or chili sauce. I like to put a pastry cut-out of a fleur-de-lis, the symbol of Quebec, on the top crust for decoration.
lorijean44
14 years ago
AnnT also has a recipe for Tourtiere:

pastry to two crust pie.

1 large onion chopped
2 or 3 tablespoons oil or butter
1 clove garlic
1 1/2 pounds of pork
1 cup gravy or stock (saved from turkey or pork)
2 russett potatoes (par boiled)
2 Tablespoons chopped celery leaves
2 Tablespoons chopped parsley
1/2 teaspoon thyme,
1/2 teaspoon rosemary
salt and pepper to taste
1/8 teaspoon cloves
1/2 teaspoon allspice, more to taste

Saute the onion in oil until transparent, add the garlic and saute for one minute and then add the ground pork. Cook until the meat is brown. Add 1/2 cup stock or gravy and cover pan and simmer for about 15 or 20 minutes. Preheat oven to 425Â°F

Uncover pan and reduce liquid to 2 or 3 tablespoons. Add the seasonings and stir to blend.Adjust seasonings to taste. Add potatoes and add enough addtional gravy to moisten. Should not be to wet.

Spoon filling into pastry shell. Use egg glaze on along overhand. Place crust on top and trim. Fod the top edge under the bottom and crimp edge. Brush with egg glaze and decorate with extra pastry if desired. Sprinkle with Coarse salt.

Bake in the lower third of oven for 15 minutes and then raise to the middle shelf, lower heat to 350 and continue to bake until golden brown. About 45 to 55 minutes.

Lori
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User
14 years ago
Lori, thanks for posting the recipe.

Joan, I serve this Tourtiere every Christmas Eve. I should make Moe happy and bake him one this week.

Here is the recipe for the pastry I use for the Tourtiere.

Home Cookin Chapter: Recipes From Thibeault's Table

Butter-Lard Pastry
==================
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water

For sweet pies add 1 to 2 teaspoons white sugar.

.
Mix flour with salt, and cut in butter and lard.

An easy way to cut in the fat is to use a food Processor. Cut the
butter and lard into cubes add to the flour and pulse. Butter/lard
should be the size of peas. Pour mixture into a bowl and add the
icewater, mixing quickly with a fork, just until the dough comes
together. Turn out on to floured board and form into a ball. Cut into
two pieces, wrap in plastic and refrigerate for an hour.

Another way to cut into the butter is to use a box grater. Makes the
perfect size pieces of butter. Just make sure that the butter is very
cold.

NOTE: This crust is also perfect made with all butter.

Edited: May/2009
JoanM
Original Author
14 years ago
TOURTIERE - I never would have remembered that.

Thanks! This looks good. I will have to test it out and see if everyone likes it. Maybe I can pretend to be French on Christmas eve :->
JoanM
Original Author
14 years ago
Thank you!

I made Ann's recipe but with store bought pie crust. It was very good. I even tried it with ketchup, that didn't seem right. I will try it cold with ketchup tomorrow, that will probably work better. It was yummy with some pork gravy. I will make it again for sure. I forgot to take a picture :(

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