Tourtiere (Meat Pie) Popular Recipes

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Tourtiere (Meat Pie)

"This is a recipe that my grandmother has passed directly to the family. It is a totally tasty and filling meat pie that may be devoured up for dinner or frozen and used at a later date."

Ingredients :

half of pound lean ground pork
1/2 pound floor beef
1 small onion, finely chopped
1 clove garlic, minced
three/4 cup water
1 stalk celery, finely chopped
1 carrot, finely chopped
3 cubes chook bouillon
1 bay leaf
1 baking potato, finely chopped
1/four teaspoon floor black pepper
1/4 teaspoon floor cinnamon
1/eight teaspoon floor cloves
1/8 teaspoon ground nutmeg
1 (nine inch) unbaked deep dish pie crust
1 egg yolk
1 tablespoon water

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H15M

Brown red meat and beef with onion and garlic in a massive skillet. Drain and stir in three/four cup water, celery, carrot, bouillon and bay leaf. Simmer for 10 minutes over medium warmness; cast off from warmness and discard bay leaf.
Preheat oven to 350 ranges F (a hundred seventy five degrees C).
Stir potato, pepper, cinnamon, cloves and nutmeg into skillet combination, then spoon combination into deep dish pie shell. In a small bowl combine egg yolk and 1 tablespoon water to make egg wash; brush edge of crust with wash, then carefully add top crust and seal edges. Make several slits in pinnacle crust; brush with remaining egg aggregate.
Bake in preheated oven for 45 minutes, or until golden brown.

Notes :

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