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Prep Time: 1440 Minutes Cook Time: 30 Minutes |
Ready In: 1470 Minutes Servings: 8 |
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A good friend of mine's recipe; Borrowed it to make at a dinner party and it is absolutely amazing. She's a real French-Canadian (Franco Ontarienne) cook, so I, rightly, thought she'd be the best to ask for a Tourtiere recipe. Note: the 7-up pie crusts are from the pastry recipe that I got to use with this one; I'm posting it next and I would highly recommend it as well. Enjoy! Ingredients:
2 1/2 lbs lean ground venison (can use beef) |
2 1/2 lbs ground lean pork |
1 large onion (diced fine) |
1/4 teaspoon celery seed |
5 large potatoes (small cubes) |
4 garlic cloves (crushed) |
1/2 teaspoon clove |
1 teaspoon allspice |
1 teaspoon sage |
pepper, to taste |
water |
3 pie crusts (i use lucie's 7-up pie crust (idiot proof pastry recipe)) |
1 egg (beaten) |
Directions:
1. In a large pot, combine ground meat, onion, celery, potatoes, garlic, clove, allspice, sage and pepper.
2. Mix well and add enough water to cover completely.
3. Bring to a brisk boil, then reduce heat to low and simmer for at least 3 1/2 to 4 1/2 hours,the longer, the better.
4. Strain out meat and set aside at room temperature overnight in a Saran-wrapped bowl.
5. Keep the liquid, it's a fantastic bouillon (let it cool a couple of days and then remove the congealed fat from the surface before using as a soup base), can be frozen, and keeps well.
6. Fill the three shells with 1/3 the meat mixture each, cover with top crusts, seal the edges and score to allow steam to escape.
7. Paint tops with egg, especially around the rims.
8. Bake at 450°F for approximately 10 minutes, then reduce temp to 400°F and continue baking for 20 more minutes, or slightly less if already golden brown on tops.
9. Remember to rotate the pies occasionally (say twice in the 20 minutes) to ensure even browning, and not to burn an edge.
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