Meat
Pie (Tourtiere)
This recipe is for 2 pies. On average each
pie will have 2 pounds of meat (1 pound beef & 1 pound of pork). Multiply it out to make larger batches. While
you can of course make your own dough for the pie crust it is simpler
(especially if doing a larger batch of say 10-20 pies at once) to just buy the
boxes of no name frozen 9 inch pie tins (come 2 to a box normally. Then by the
Pillsbury ready-made pie crust tops. They come 2 to a box also.
Ingredients: -
2 lbs. medium ground beef
- 2 lbs. lean ground pork
- 2 medium potatoes
- 1 large onion
- 1 teaspoon garlic (minced)
- Sage (to taste)
- Poultry seasoning (to taste)
- Salt & Pepper (to taste)
- Trio mix (gravy thickener) 1
teaspoon
Preparation: 1)
Peel, cut and boil potatoes (mashed potatoes style). When done drain water and
hold in
a bowl (may need it later). Mash the potatoes well & hold till needed.
2) Finely chop the onion and cook in a
large greased pan.
3) Mix both
the beef and pork together well and start cooking in the pan when onions are
cooked down.
4) Once the
meat starts browning add the seasonings.
5) If the
meat appears to be too dry, add some of the potatoe water you held on to.
6) Once meat
is completely browned add in the mashed potatoes and mix well.
7) Add Trio
mix (gravy thickener).
8) Fill 9
inch pie shells, water the top edges of the pie shell crust, and place the top crust
on the pie (cut away extra) and using a fork crimp the edges of the top to the
pie shell base.
9) Bake at
375 degrees for about 20 minutes (until crust is golden brown). Then place
in zip lock freezer bags to store.
De-thaw and re-heat as needed.
The other great thing was that my aunt Florence had agreed to let me go through all her photographs and see if there were any (especially older one) that I wanted to copy. So I brought my mobile scanner and a pad of paper and copied about 60 pictures. Included in there were some I had never seen before including one old one of their father (my grandpa Wilfrid Lafleur) standing in front of the truck he use to own. I was able to copy it and then repair it. \I will have to make copies for all the other family members that will want it.
Great that you posted and shared this recipe and the story behind it. The story makes it special. Thanks for sharing the recipe. It will surely carry on and warm many a heart and kitchen.
ReplyDeleteThanks Alan. That's the intent of sharing and of blogging isn't it? It is to me anyway. Hope you and other's enjoy.
ReplyDeleteJohn