Tourtiere 1959 Recipes

Steps:

• In large heavy saucepan, combine pork, water, onions, celery & garlic.
• Cook over medium-high heat until bubbling, stirring to break up the meat.
• Add salt, savoury, thyme, pepper, cloves and bay leaf.
• Reduce heat, cover and simmer, stirring occasionally for 30 minutes.
• Remove bay leaf.
• Stir in mashed potato, mixing well.
• Taste and add more salt & pepper if needed.
• Let cool, stirring occasionally(mixture will thicken as it cools.).
• Line pie plate with pastry.
• Fill with meat mixture.
• Cover with remaining pastry; seal and crimp edges; cut a few steam vents.
• Brush top crust with glaze.
• Bake in a 425 degree oven for 15 minutes; reduce heat to 375 and bake for 20 to 25 minutes longer or until golden brown.

Steps:

• Boil peeled potato, drain and mash let cool.
• Combine the minced ground pork with the cream and the onion, garlic, and spices.
• Heat to boiling, and break up the meat as its cooking.
• Cook on a simmer for 25 minutes, until all the liquid has evaporated.
• Remove from heat and stir in the mashed potato.
• Chill until cold.
• Prepare your favourite savoury pie crust for a double pie.
• Line pie plate with bottom crust, and place filling evenly into shell.
• Top with top crust.
• Vent slightly.
• Pie now can be frozen for future baking, or baked now.
• Preheat oven 450 degrees and bake 15 minutes, Reduce heat to 325 degrees, and bake 20 more minutes.
• Let pie rest 5 minutes, before cutting.
• Serve with HP Sauce, Tabasco Sauce, Worchestershire Sauce.

Steps:

• To make the pastry, sift the flour with the salt and baking powder.
• With your fingertips, cut in the lard and butter until the mixture resembles coarse meal.
• Stir in the ice water. Form into a ball. Wrap in waxed paper and chill for 30 minutes.
• Place all the filling ingredients except the potato into a pot. Mix well. Simmer, covered, for 45 minutes, stirring occasionally, until the pork is cooked.
• Add the mashed potato and mix well to eliminate any lumps. Taste for seasoning, adding salt, pepper or spices as needed.
• Cool. Preheat the oven to 375F (190C).
• Divide the pastry in half. Roll out half to fit a 9 inch (23 cm) pie plate.
• Add the filling. Cover with the remaining pastry. Make three or four incisions on top of the pastry to allow steam to escape. Bake for 45 minutes, or until the pastry is golden. Serve hot.

Steps:

• In a Dutch oven, saute onions in oil until tender. Remove and set aside. In the same pan, cook beef and pork over medium heat until no longer pink; drain. Remove from the heat. Add the onions, vegetables, potatoes and seasonings., On a floured surface, rolled the dough to fit two 9-in. pie plates with bottom crusts; trim crust even with edge of plate. Fill each with about 5 cups filling. Roll out remaining dough to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in crust and brush tops with egg. Bake at 375° for 30-35 minutes or until golden brown., Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Bake 15 minutes. Reduce heat to 375°. Cover edges loosely with foil and bake 35-40 minutes longer or until crusts are golden brown.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large pot, mix the pork, beef, onion, and water. Season with salt, pepper, allspice, cloves, cinnamon, and chicken seasoning. Bring to a boil. Reduce heat to low and simmer 30 minutes.
• Drain liquid from pot into a bowl. Transfer remaining meat mixture to a separate bowl and chill until ready to use. Place bowl with liquid in the refrigerator and chill 1 hour, or until fat has congealed on the surface.
• Scrape and discard fat from the chilled liquid. Spoon the meat mixture into pie crusts. Add 1 tablespoon of reserved liquid to each pie. (This prevents them from becoming to dry.) Place top crust on top of each pie and pinch edges to seal. Cut slits in top crust so steam can escape.
• Bake in preheated oven until golden brown, about 50 minutes. Serve immediately or freeze until ready to use.

Steps:

• In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
• Preheat oven to 425 degrees F (220 degrees C).
• Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
• Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.

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:

• In skillet, brown ground pork.
• Drain fat.
• Add the onions, garlic, salt and pepper, mace and water.
• Cover and simmer for approximately 30 minutes, stirring occasionally.
• Add cornstarch and continue to cook until no raw taste.
• Fill pastry lined pie plate with meat filling, top with pastry and crimp edges to seal. Cut slits in top.
• Bake and serve with gravy.