Tourtieres

Good French Canadian Tourtieres

French Canadian Tourtiere #1 - makes 1 pie - My mom's

1/2 lb Ground pork
1/2 lb Ground veal
1/3 cup Chopped onion
1/3 cup Water
1/4 teaspoon White pepper
1 teaspoon Salt
1/4 teaspoon Ground cloves
1/4 teaspoon Cinnamon
1/4 teaspoon Celery salt
1/4 teaspoon Savory
1 - 2 potatoes, boiled and -mashed
1 Pastry for 8" double-crust -pie

Preheat oven to 425 degrees.F. Place pork, veal, onion and water in a saucepan. Simmer until done then add the seasonings and simmer for another 10 minutes. Drain well. Mix in the mashed potatoes. Roll out pastry and fit into 8" pie plate. Fill with meat mixture and cover with top crust. Seal the edges well and make a cut in the top to vent the steam. Bake for 10 minutes and then lower the oven temperature to 350 degrees F and bake for 20 to 25 minutes or until crust is golden.

French Canadian Tourtiere #2 - makes 2 pies - My Grandma's

1 1/2 lb lean ground beef
1/2 lb ground pork
1/2 lb ground veal
1/2 cup Chopped onion
1/2 teaspoon pepper
1 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon celery salt
1/2 teaspoon savory

Preheat to 425 degrees F. Brown meat and onions together in a heavy skillet. Drain well. Add the spices and mix well. Roll out pastry and fit into 2 8 " pie plates. Divide mixture between the two of them. Top with crust. Seal edges well and vent the top. Bake for 10 minutes and then lower the oven temperature to 350 degrees F and bake for 20 to 25 minutes or until crust is golden.


French Canadian Tourtiere #3 - makes 2 pies - The Other Grandmas, less spicy

2 lb lean ground beef
1/2 lb ground pork
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon pepper
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon savory

Preheat to 425 degrees F. Brown meat, celery and onions together in a heavy skillet. Drain well. Add the spices and mix well. Roll out pastry and fit into 2 8 " pie plates. Divide mixture between the two of them. Top with crust. Seal edges well and vent the top. Bake for 10 minutes and then lower the oven temperature to 350 degrees F and bake for 20 to 25 minutes or until crust is golden.


French Canadian Tourtiere #4 - makes 2 pies This is the one I make.

3 lbs lean ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon pepper
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon savory

Preheat to 425 degrees F. Brown meat, celery and onions together in a heavy skillet. Drain well. Add the spices and mix well. Roll out pastry and fit into 2 8 " pie plates. Divide mixture between the two of them. Top with crust. Seal edges well and vent the top. Bake for 10 minutes and then lower the oven temperature to 350 degrees F and bake for 20 to 25 minutes or until crust is golden.


Tourtiere #5 - 3 8" pies or 2 larger ones - The ex-mother-in-laws

1 1/2 lbs Ground Beef
1 lb Ground Pork
1 lb Ground Veal
3 large Spanish Onions coarsley chopped
2 cups Water
3 cups raw diced potatoes
1/2 teaspoon Garlic powder
1 teaspoon Steak spice
1/4 teaspoon Cloves
1/4 teaspoon Cinnamon
salt and pepper to taste

Brown meat with onions. Drain fat when cooked. Add water and spices. Simmer for 30 minutes. Add potatoes and cook till potatoes are tender crisp. If there is a lot of liquid left, drain it off. Place pastry in 3 pie plates. Divide mixture amongst them. Put on top and seal edges and vent top. Bake at 425 degrees F for 10 minutes, reduce heat to 350 and cook till top is golden.