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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tourtiere (Meat Pie) 2 Recipe

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This recipe for Tourtiere (Meat Pie) 2 is from The Barrette Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lbs ground beef, lean
2 1/2 lbs ground pork, lean
1 cup water (approx.)
2 to 3 onions, chopped
1 to 2 T margarine
2 1/2 cups saltine cracker crumbs
2 T Bell's seasoning (or more to taste)
3/4 tsp ground cloves
salt and peppr to taste
Pastry for 2 two-crust pies
Directions:
Directions:
Combine beef, pork and water and cook together, crumbling meat well and stirring over low heat. Cook until no pink remains.
Meanwhile saute onions in margarine until onions are wilted, not browned.
Add a little water to keep onions from sticking.
Add onions and seasonings to meat.
Form a well ir the center. If you do not see a cup of liquic in the center, add some water.
Grind saltine's in a food processor or place them in plastic bag and crush with rolling pin until fine.
Stir in enough cracker crumbs to absorb the liquid. It should be like meatloaf mixture, not too dry.
Taste and adjust seasonings.
Cool before adding to pie shell.
Roll out pastry and fit bottom crusts into two 9 inch pie plates.
Fill with meat mixture.
Add top crust, flute to seal and prick crust in flower design with fork.
Brush top crust witi milk or egg white.
Bake at 375° or until crust is golden brown, about 45 to 60 minutes.

 

 

 

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