Nanny Mclellans Tourtiere Pie Recipes

Steps:

• Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn't pressing together, drizzle in another teaspoon of water.
• Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
• Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
• Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
• Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
• Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
• Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
• Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
• Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.

Steps:

• Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F (205 degrees C) oven. Peel and mash the potato.
• Place the potato, ground pork, onion, spices and water in a large frying pan and simmer until very thick, for about one hour.
• Meanwhile, prepare your pastry.
• Line a deep-dish pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust.
• Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (175 degrees C). If edges brown too fast, cover with a strip of foil. Serve warm.

Steps:

• For pastry - Combine Flour, baking powder & salt in a large mixing bowl.
• Cut 1.5 cups of lard into flour mixture until mealy.
• Completely dissolve remaining lard into hot water.
• Add Lemon juice and well beaten egg to hot lard water.
• Mix liquids into flour mixture until dough leaves the sides of the bowl.
• Turn out to a floured board and knead for about 1 minute and/or all flour is blended.
• Wrap in wax paper and refrigerate for 1 to 12 hours.
• For Filling - Mix all ingredient except bread crumbs in a large sauce pan.
• Bring to a boil and cook uncovered over medium heat for 20 minutes.
• Remove from heat.
• Add a few spoonfuls of bread crumbs and let stand for 10 minutes.
• If fat is sufficiently absorbed by crumbs, do not add more. If not continue in same manner.
• Cool filling and pour into pastry lined pans.
• Cover with crust and bake at 400 degrees until golden brown.
• Serve hot.

Steps:

• Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat.
• Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits.
• Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.
• Freeze well.
• Note: If ground pork and ground veal cannot be found, you can use meatloaf mix which is all 3 meat but I'm not sure of the ratio.

Steps:

• For Pudding: Mix sugar flour and salt together with a whisk. Add milk and microwave until thickened, stirring occasionally.
• Quickly add egg yolks, whisking away so they don't cook too fast. Cook another minute or until thick.
• Add butter and vanilla, whisk again until smooth.
• You may make this on the stove if you don't like the microwave idea, but be sure to stir so the bottom doesn't burn.
• Cover with plastic wrap (so a film will not form on top) and let cool.
• For Crust: Stir salt into flour. Measure shortening and cut into flour with a fork or pastry blender until the dough texture is like peas. Add a few drops of green food color to 1/4 cup water and mix.
• Add and stir to flour mixture until ingredients hold together and color turns green.
• Roll dough out onto a floured surface.
• Divide into ten balls.
• Roll each ball into a circle and add 1/4 cup or less of filling in the center of the circle.
• Fold dough in half over filling and crimp edges. Don't get any filling on the edge or it might leak out and ruin the pie.
• Cook in hot (Crisco) shortening at least an inch deep in your skillet, set at 375 degrees, frying about 4 minutes per side.
• Important: use a pancake turner or other utensil that will hold the pie, as you don't want it to crack and leak filling when you cook it or you will have a mess. Be careful with the hot grease, it will boil up if the filling leaks.
• For glaze: in a large mixing bowl, combine all glaze ingredients until smooth. While pies are still warm, dip them into glaze. Allow pies to drip on wire racks until cool.