Tourtieres a Mimi (et Gigi et Michelle) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup finely chopped onion
1 cup finely chopped celery
6 lbs ground veal
6 lbs ground porc
3 potatoes chopped in small cubes
2 tspns. allspice
Chopped parsley
3 cloves minced garlic
Salt to taste
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Directions: |
Directions:Saute onions, celery, garlic and potatoes over medium heat until tender. Add ground meats, salt and pepper and allspice. Cover meat mixture with water and let simmer over medium-low heat for approx. half and hour until most of water has reduced.
Fill uncooked pastry shells with meat mixture (not too much or they will boil over) and top with pastry.
Prick pastry all over and glaze with beaten egg yolk.
Place in 425º oven for 10 minutes. Reduce oven and bake at 325º for 20 minutes. |
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Personal
Notes: |
Personal
Notes: I'm not clear on whether or not the potatoes should be lightly boiled before adding to the mixture. It seems to me that it would speed things up a little. But on the other hand, they might be too mushy if they're pre-boiled. You decide. Use Grandma Two-Babies pastry for this or buy a good quality pastry shell. In all the reviews I've read of store-bought pastry, the Pillsbury dough fares best and apparently tastes most like home made. You can buy two shells and roll one out to use as the top, or they now have frozen, roll-out pastry. These are what we eat every year for Christmas Eve - a typical French-Canadian tradition. I wouldn't miss it.
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