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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Pete’s French Canadian Christmas Tourtiere Recipe

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This recipe for Pete’s French Canadian Christmas Tourtiere is from Kittie's Kitchen, 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:  
1 onion, chopped
2 shallots, finely chopped
3 cloves garlic, finely chopped
1/2 stalk celery, finely chopped
2 lbs ground beef
1 lb ground pork
1 lb ground veal
2 mild Italian sausages, peeled & broken-up (optional)
1/4 cup celery leaves
1 pkg onion soup mix
1 1/2 - 2 cups beef stock
1 cup or more (aprox) bread crumbs
1 tsp ground cloves
1/2 tsp salt
1 1/4 tsp cinnamon
1/2 tsp nutmeg
1 tsp savory
3/4 tsp pepper
1 tsp parsley
1 bay leaf
3 tsp brown sugar
6 double pie shells (bottom and top)
Directions:
Directions:
Cook onions, shallots, garlic and clery in adutch oven in a little olive oil until very soft. Then add meat. Brown meat until well cooked, no red showing. Then add: celery leaves and onion soup mix. Mix well, then add beef stock and bread crumbs to bind together…not too dry, still a little loose. The baking will release more moisture so it will set up when served. Add spices and mix well.
Cook on very low heat, uncovered for about ˝ hour. Just keep it warm.
Spoon into uncooked pie shells, cover with top layer of pie dough. Holes
for venting. Brush with milk to glaze. Bake at 450 for 10 minutes, then 350 for 45 minutes or until golden brown. Makes about 6 pies.
Number Of Servings:
Number Of Servings:
6 Pies
Personal Notes:
Personal Notes:
This is a combination between Aunt Irene's & Lil's, but Pete added a few of his own touches.
A Christmas favorite.

 

 

 

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