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Tortieres (Meat Pies) Recipe

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This recipe for Tortieres (Meat Pies), by , is from The Carol Leclair 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!

Ken Leclair


4 lbs minced pork
5 lbs lean minced beef
2 lbs minced veal
2 cups diced onions (2 medium & 1 small)
1 tbsp cinnamon
1 tsp clove
3 tbsp black ground pepper
2 tsp salt
˝ tsp ground or fresh garlic
30 oz beef consommé
3 cups water
2tbsp butter
2 eggs (to glaze pastry)

• Set stove burner on #7 and oven on 350°F.
• Sear meat in bottom of the pot ensuring that all lumps are out of the meat while cooking
• Add remaining ingredients
• Use some of the juice from the meat to rub on the bottom pastry edge to bind to the top pastry
• Beat two eggs and use to brush on the top of the pie as glaze.
• Place pies on lowest level rack
• Bake for 15 minutes
• Switch pies from front to back so they will cook evenly
• Bake for another 15 minutes

Personal Notes:
Personal Notes:
This was Aunt Denyse's recipe that we would make each fall for the upcoming Christmas season.
We always made lots to carry us into the rest of the year. The pies froze well.




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