French Canadian Tourtieres |
|
 |
Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 32 |
|
âThis recipe comes from my big sister. Each fall, we get together and make about 20 of these pies to use at Christmas, give as gifts or freeze for unexpected company.â âPat Menee, Carberry, Manitoba Ingredients:
4 celery ribs |
4 medium carrots |
2 large onions |
2 garlic cloves, peeled |
4 pounds ground pork |
2 pounds ground veal |
2 pounds bulk pork sausage |
1 can (14-1/2 ounces) chicken broth |
1/2 cup minced fresh parsley |
1 tablespoon salt |
1 teaspoon pepper |
1 teaspoon dried basil |
1 teaspoon dried rosemary, crushed |
1 teaspoon cayenne pepper |
1 teaspoon ground mace |
1 teaspoon ground cloves |
1 cup dry bread crumbs |
pastry for four double-crust pies (9 inches) |
Directions:
1. Coarsely chop the celery, carrots and onions; place in a food processor with garlic. Cover and process until finely chopped; set aside.
2. In a stockpot or two Dutch ovens, cook the vegetables, pork, veal and sausage until meat is no longer pink; drain. Stir in the broth, parsley and seasonings. Reduce heat; cover and cook on low for 20 minutes. Stir in bread crumbs.
3. Line four 9-in. pie plates with bottom crusts; trim pastry even with edges. Fill each with about 4 cups filling. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover and freeze some of the pies for up to 3 months if desired.
4. Cover edges of remaining pies loosely with foil. Bake at 400° for 25 minutes. Reduce heat to 350°; remove foil and bake 15-20 minutes longer or until crusts are golden brown.
5. To bake frozen pies: Unwrap pies; cover edges loosely with foil. Bake at 400° for 25 minutes. Reduce heat to 350° remove foil and bake 50-60 minutes longer or until crusts are golden brown. Yield: 4 pies (8 servings each).
|
|