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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tourtiere Recipe

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This recipe for Tourtiere is from The Marleau Family Cookbook, 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:  
4 lbs. ground pork
4 lbs ground beef
4 cloves minced garlic
4 large onions- chopped
2 tablespoons salt
2 teaspoons pepper
2 teaspoons thyme
2 teaspoons oregano
2 teaspoons dry mustard
2 teaspoons white sugar
1 teaspoon sage
1 teaspoon allspice
1/2 tsp ground cloves
1/2 tsp cinnamon

Directions:
Directions:
Put meat, garlic, onions and spices in a large pot (I use my stock pot). Add approx. 2 cups of water. Cook slowly for 2 to 3 hours till meat is well done and onions and garlic are tender. Drain meat mixture well.

In a separate pot, boil 4 large potatoes. When done, drain and mash then add to the meat mixture. Mix and mash everything together well. Allow to cool then spoon into unbaked pastry shells. Will yield approx. seven to nine 8 inch pies depending on how much filling you put into each pie.

At this point, pies can be frozen for later.

To bake, brush pies with milk then sprinkle with parsley flakes. If using foil pie plates, bake pies at 400º for 20 minutes then lower oven to 375º and continue baking for 40 or 45 minutes.

Number Of Servings:
Number Of Servings:
7 to 9 pies
Personal Notes:
Personal Notes:
This is Pauline Casavant's recipe and, in my opinion, it is perfect! Thanks for sharing, Pauline. It has become a family favorite!!

 

 

 

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