Tourtiere (Meat Pie) Best Family Recipes

Tuesday, January 26, 2016

Tourtiere (Meat Pie)

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

Ingredients :

1/2 pound lean ground pork
half of pound ground beef
1 small onion, finely chopped
1 clove garlic, minced
3/4 cup water
1 stalk celery, finely chopped
1 carrot, finely chopped
three cubes fowl bouillon
1 bay leaf
1 baking potato, finely chopped
1/four teaspoon floor black pepper
1/four teaspoon ground cinnamon
1/eight teaspoon ground cloves
1/eight teaspoon floor nutmeg
1 (9 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 huge skillet. Drain and stir in 3/four cup water, celery, carrot, bouillon and bay leaf. Simmer for 10 mins over medium heat; take away from heat and discard bay leaf.
Preheat oven to 350 stages F (one hundred seventy five degrees C).
Stir potato, pepper, cinnamon, cloves and nutmeg into skillet mixture, then spoon aggregate into deep dish pie shell. In a small bowl integrate egg yolk and 1 tablespoon water to make egg wash; brush edge of crust with wash, then carefully add pinnacle crust and seal edges. Make several slits in top crust; brush with ultimate egg aggregate.
Bake in preheated oven for forty five mins, or until golden brown.

Notes :

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