Submitted by Jane Carrier:
Meat Pie "Tourtiere"
Memere Carignan's recipe
Yields one 9" pie
Bake @ 400 degrees for 30 minutes
Pie crust top & bottom for 9" pie, both glazed with egg wash (1 egg white diluted with 1 tb water)
Filling for meat pie:
3 parts ground pork (1 1/2 lbs ground pork)
1 part lean hamburg (1/2 lb)
1 small onion & 1 rib of celery, chopped
1/4 lbs margarine
2 cups instant mashed potato flakes
3 tbs poultry seasoning
Salt and pepper to taste
Pickled beets for a garnish
Use lean pork (I have the butcher grind center cut roast). Mix hamburg and pork in large saucepan, add onion and celery, cover with water. Cook over medium heat until the meat is no longer pink. Stir frequently to prevent from sticking to bottom of pan. When cooked, drain off liquid and set aside for futher use. After removing, excess liquid meat should look crumbly with a little liquid left. Add margarine and two cups of instant mashed potato flakes, poultry seasoning, salt and pepper (you may want to taste and adjust seasonings).
Blend mixture until meat and potatoes are well combined. If mixture is too thick add a little reserved liquid. Remember the pie will be sliced like a fruit pie and served hot.
Let mixture cool while preparing pie crust.
Line bottom of pie plate with bottom crust and brush with diluted egg wash mixture.
Spoon meat mixture into shell, filling pie plate up to the rim.
Cover with top crust, prick with tine of fork, brush with diluted eggwhite or milk.
Bake @ 400 degrees for 30 minutes or until crust is golden.
Slice and serve with pickled beets.
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