TourtiŠre maison french canadian meat pie

Yield: 3 Servings

Measure Ingredient
2 tablespoons Vegetable oil
1 pounds Ground pork
1 pounds Ground veal
1 pounds Ground beef
3 xes Cloves of garlic, minced
3 xes Onions, minced
2 cups Beef broth
½ teaspoon Dried sage
\N \N Bay leaf
¼ teaspoon Cinnamon
¼ teaspoon Nutmeg
1 teaspoon Ground cloves
2 tablespoons Parsley flakes
1 tablespoon Powdered dry celery leaves
½ teaspoon Celery seeds
2 ounces Brandy
½ cup Fresh breadcrumbs
2 teaspoons Salt
1 teaspoon Pepper
\N \N Flaky pastry for 3 double-
\N \N Crust 9-inch pies
1 large Egg, beaten

COMMENTS:Bake in miniature size and use as an hors d'oeuvre, suggests the owner of this recipe, who uses muffin pans for his favorite dish for a December family reunion. To accompany the mini-tourti=8Ares, he likes home-made tomato-and-peach ketchup and dry red wine. TIP: Add a pinch or two more herbes and spices. Heat oil in a large, heavy frying pan and saut=82 ground pork, veal and beef, breaking up meat until crumbly. Add garlic and onions, and saut=82 until vegetables are soft. Add beef broth, sage, ba= y leaf, cinnamon, nutmeg, cloves, parsley flakes, dry celery leaves and celery seeds. Cover and simmer for 20 to 30 minutes. Add brandy and breadcrumbs. Blend in salt and pepper. Simmer briefly. Mixture should be moist. Cool. Preheat oven to 425'F.. Line 3 9-inch pie pans with pastry, reserving an equal amount of the dough for top crusts. Fill each pan with meat mixture.

Cover with pastry, cutting two slits in the center of each pie to permit steam to escape. Brush each pie with beaten egg. Bake tourti=8Ares for 10 minutes. Reduce heat to 350'F. and cook until crust is golden-brown, about 25 minutes. Serve hot or cool completely, wrap and freeze. Makes 3 tourti=8Ares. From the MOTREAL GAZETTE, DECEMBER 5 1984.

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