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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Recipe for individual meat pies [tortieres], popular in Quebec in the Christmas season. The Tourtiere is usually made like a casserole or pie. I don't see any reason why you couldn't make them into individual pies, but adjustments would have to be made in the cooking times. Ingredients:
1 1/2 lbs duck, boned and diced |
1/2 lb veal, diced |
1/2 lb beef, diced |
1/2 lb lean pork, diced |
1/4 lb salt pork, chopped |
3 small onions, chopped |
2 1/2 teaspoons salt |
1/8 teaspoon pepper |
1/8 teaspoon cinnamon |
1/8 teaspoon clove |
1 pinch nutmeg |
to taste pastry for double-crust pie |
3 lbs potatoes, peeled and diced |
2 cups boiling water |
Directions:
1. The night before, combine the first 13 ingredients in a large bowl. Cover and let rest overnight in the refrigerator.
2. The next day, prepare potatoes and then prepare pastry.
3. Preheat oven to 450 degrees F.
4. Use 2/3 of pastry to line the bottom (not the sides) of a 4 to 4-1/2 quart coverable pot.
5. Add potatoes to the meat mixture. Pour mixture into pastry lined pot. Add boiling water.
6. Roll remaining 1/3 pastry and cover mixture. Make slits to allow steam to escape. Bake, uncovered, until top is golden brown, about 20-25 minutes.
7. Cover, reduce oven to 300 degree F, and continue baking for another 5 hours, until meats are tender.
8. Uncover and let rest about 5 minutes.
9. Serve hot.
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