Tourtiere A Lorignal French Canadian Moose Meat Pie Recipes

Steps:

• In large skillet, brown meat with onion and garlic. Drain fat.
• Stir in water, celery, carrot, boullion and bay leaf.
• Bring to a boil.
• Reduce heat and simmer 7-8 minutes.
• Remove from heat and add potatoes and spices.
• Spoon into pie shells. Cover with pastry topping.
• Combine egg yolk, water and brush lightly on crust.
• Bake 375°F 30-40 minutes.
• Serve with brown gravy and salad.

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:

• 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:

• Combine Pork, moose, onion, garlic, spices, water and sauces in a skillet and bring to a boil.
• Reduce heat and cook uncovered for 20 minutes, or long enough to remove pink from meat. Mixture should be moist, not watery.
• Add enough potatoes to absorb the liquid. Cool.
• Fill crust, cover with top crust and seal edges. Cut vent holes.
• Combine egg and water and brush over pastry crust.
• Bake at 425 for 10 minutes, reduce heat to 350 and bake 30 minutes or until lightly browned.

Steps:

• The dough can be made in advance. You will need 1 pound of dough to make this pie. Blend the shortening, flour and cold water together in the bowl of a stand mixer on low speed, using a dough hook. Mix until well blended.
• Remove the dough from the bowl, wrap in plastic wrap and put it on a sheet pan. The dough can be stored for up to 1 week in the refrigerator, but allow it to come to room temperature before rolling.
• Cut the dough in half and roll out 1 piece of dough to fit into a 10-inch pie plate. Fit the dough circle into the bottom of the pie pan, pushing it snugly against the edges. Roll out the other piece of dough and set aside until ready to use.
• Preheat the oven to 350 degrees F.
• Bring a medium pot of salted water to a boil over medium heat. Add the potatoes and blanch until al dente. Drain and set aside to cool.
• In a large skillet over medium heat, add the beef, pork, and the onions.
• Brown the meat, then discard the grease. Add the potatoes and moisten the mixture with the beef soup base. Add instant potato powder along with cinnamon, nutmeg, garlic, black pepper and 1/4 teaspoon salt. Mix well.
• Pour the filling into the dough lined pie plate. Level it off and cover with the remaining circle of dough. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess dough using a sharp knife.
• Brush the top of the pie with the egg wash. Make a few slits in the top crust to allow the steam to escape.
• Bake until cooked through and the top of the pie is golden brown, about 45 minutes. Remove from the oven and serve.

Steps:

• Cut Bacon into Small Pieces, fry until cooked but not crisp.
• Add Pork, Veal and Onion.
• Continue cooking until meat is lightly browned.
• Add water and spices.
• Reduce heat to simmer.
• Cover pan and continue cooking for 45 minutes.
• Combine meat mixture with mashed potatoes. Cool Slightly.
• Roll our half of pastry and line a 9" pie plate.
• Fill with meat.
• Roll out remainder of dough and cover pie.
• Seal a flute edge.
• Slash top crust.
• Bake in a 450 degree F oven for 10 to 12 minutes.
• Reduce heat to 350 degrees F and bake 30 minutes longer.
• Makes 5 to 6 servings.