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New England Tourtiere (Meat Pie) Recipe

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This recipe for New England Tourtiere (Meat Pie), by , is from Generations of Good Eating: Second Edition, 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!

Merle Richardson


Pastry for a 2 crust pie

1 pound ground pork
1 pound ground beef
1 small onion finely chopped
1 clove garlic finely minced
2 large potatoes
1/2 teaspoon poultry seasoning
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Salt and pepper to taste
1 egg scrambled for glazing

Cook potatoes in a pot of water until tender, about 12 minutes. Reserve 1/2-cup potatoe water and drain the rest. Mash potatoes and set aside.

In a large skillet, cook the onion, garlic, beef and pork over medium heat utnil no longer pink. Drain off excess fat. Add seasons and reserved potato water. Mix in well and simmer for about 10 minutes until the liquid is absorved, remove the pan from heat, stir in mashed potatoes, and set aside to cool slightly.

Preheat oven to 400 F.

Place one pie crust in a 9-inch pie pan. Add the meat filling. Brush around the outer edge of the pastry with the beaten egg. Roll out the top pastry and place on top of the filling. Fold the top crust under the bottom crust and pinch or flute the edges. Brush with egg wash and cut vent holes.

Bake in preheated oven for 30-35 minutes or until the pastry is golden brown. Remove the tourtiere from the oven and let it cool for at least 10 minutes before serving.




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