Tourtiere (French Canadian Meat Pie)
By Yankee Magazine|Sep 23 2008|
A delightful combination of ground pork and beef, spiced with cinnamon and cloves, sauced with brown beef gravy, and baked in a double crust. –Publick House, Sturbridge, Massachusetts
Yield
Makes 2 nine-inch pies
Ingredients
2 pounds lean ground pork
2 pounds lean ground beef
1 medium onion, diced fine
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2 cups brown beef gravy (recipe follows)
1 cup fine bread crumbs
1 cup diced cooked potatoes
Salt and pepper to taste
Pastry for 2 double-crust 9-inch pies
Instructions
Sauté pork, beef, and onion until browned. Add cinnamon, cloves, and gravy and simmer for 5 minutes. Add bread crumbs, diced potatoes, and salt and pepper, and stir well. Remove from heat. Divide between pastry-lined pie tins and cover with pastry crust. Brush with egg wash and bake at 375 degrees F for 45 minutes or until browned.
Brown Gravy
Ingredients
1/2 medium onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 quarts rich beef stock
4 ounces butter or margarine
4 ounces flour
Salt and pepper
Instructions
Add chopped vegetables to beef stock and boil for 15 minutes. In small saucepan make roux with butter and flour. Add roux to stock and whip until dissolved. Simmer for 30 minutes. Strain through fine strainer. Add salt and pepper to taste and use as described. Makes about 2 quarts
