Tourtiere (Christmas Meat Pie) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pie Crust 2 - 9 inch crusts:
2 c flour
1 tsp salt
2/3 c lard
1/4 c water
Meat Pie:
1 lb ground pork
1 lb ground beef
1 clove garlic (minced fine)
1 large onions (cut fine)
1/4 tsp pepper
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground clove
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Directions: |
Directions:Pie Crust:
Mix flour and salt in a bowl. Cut in lard with pastry blender until small pea size particles are obtained. Sprinkle with water a little at a time. Mix with fork until flour is moist. Press into a ball and turn out onto a floured board. If making a two pie crust divide in half.
Roll out with rolling pin. Try not to use too much extra flour because it makes the crust tough. Roll out to desired size. Usually about 1 inch bigger around than the tin. Fold pastry in half and move up to pan. Unfold and put pastry into pan. Try not to stretch the pastry because this causes shrinking in baking.
Meat Pie
Combine all ingredients together in a large skillet, Stir often until brown. To thicken mixture, add 1/2 cup water with 1 tablespoon. flour or 1/4 cup riced or mashed potatoes. Fill pie shell cover with the second pie crust. Bake in a preheated oven at 425º for 15 minutes, turn oven down to 325º and cook for another 25 minutes.
Enjoy! |
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