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Brown ground beef and onions; drain. Combine sour cream, soup and milk. Add salt, ketchup and meat. Pour into 2 qt. casserole. Bake at 375 F for 10 minutes. Place biscuits around edge and sprinkle with cheese. Bake another 15-20 minutes at 375 F until golden brown.
By Robin from Washington, IA
Combine, flour, celery seeds, salt, and paprika in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. With a fork, stir in enough water, 1 Tbsp. at a time, to moisten dry ingredients. Shape dough into a ball. Yield: enough pastry to top 4 individual pies or one 8 inch square pie.
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I am looking for recipe for a pork meat pie. It is a French Canadian dish I believe. Thanks.
By Judy Hardy from Nashua, NH
1 pound lean ground pork
1/2 pound lean ground beef
1 onion, diced
This is very close to the one posted by AvaElizabeth,
with only slight differences. I posted this one some time ago on ThriftyFun, so it'll also be in the archives. Hope this helps you.
Meat Pie (Tourtiere) (submitted to TF on June 13, 2010)
Makes 1 - (9 or 10") Double-crust pie
This delicious meat pie can be served at room temperature
or warmed-up, or eaten hot depending on the time of day you're hungry.
I've yet to find anyone who didn't love Tourtiere. It is a favorite Christmas
food, but is good any day of the year. Just plain, hearty, simple food.
2 large potatoes, boiled and mashed (set aside)
2 TBS olive oil
1 pound lean ground pork
1 pound lean ground beef
1 large onion, diced
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup water
1 clove garlic, minced
1/2 teaspoon dried thyme, crushed
1 tsp ground cinnamon
1 teaspoon poultry seasoning
1/8 teaspoon ground cloves
1/4 tsp ground allspice
1 recipe pastry for a 9-10" inch double crust pie
Preheat oven to 425 degrees F (220 degrees C).
If making your own crusts, do it now and refrigerate it
until meat and potato mixture is cooked and cooled.
In a skillet, add 2 TBS olive oil, and saute meats with
onion, salt and pepper. You want a little carmelizing
going on with the meat. When you get it the color
you want, place it all into a saucepan along with garlic,
water, thyme, sage, allspice and cloves. Cook over
medium heat until mixture boils; stirring occasionally.
Reduce heat to low and simmer until meat is thoroughly
cooked, about 15 minutes. Most of the water should have
evaporated. Add mashed potatoes and mix well. If
mixture seems a little too dry, add a little canned
evaporated milk (about 1/3 cup). Cool mixture while you
roll out the crusts.
Spoon the cooled meat-potato mixture into the pie crust.
Bake in preheated oven for 20 minutes, remove foil
and return to oven. Bake for an additional 15 to 20 minutes
until golden brown. Let cool 10 minutes before slicing.
Will easily serve 6.
1 hour to prepare
45 minutes baking time
Judy, I have acquired this recipe along the years. Canadian-French, it sure is.
I like it with mashed potatoes or the bread.
Canadian French Meat Pies
Tourtiere-french pork pie
Alvine and Yvonne Cyr Georgina Blanchette-Bernier
This rich and savory Canadian specialty. We know there are many kinds of tourtiere pies but this one is our family traditional pies. Sometimes we increase the spice level.
Crust: 1 c. shortening, 1 tsp. salt, 3 cups flour, 2-3 Tbsp. ice water
Cut half the shortening into the salted flour, then add remaining ½ cup shortening.
Mix well and stir in ice water. Roll out two 10 inch crusts.
2 lbs. pork, trim off fat and grind
1 lb. ground beef
1 c. hot water
1 /4 tsp. nutmeg
1/4 tsp. - 1 tsp. allspice
2 tsp. salt
1/2 c. finely chopped onion
1/4 tsp. pepper
3 c. bread crumbs (your favorite)
Mix all ingredients together, place in pastry-lined pie plate, and top with remaining
pastry. Cut a few slits in top crust to allow steam to escape. Bake for 1 ½ hours at
325 F. or until pie is nicely browned.
Note: Some use mashed potatoes instead of bread, but my memere and my mother
always used bread. "My favorite way, oui!" Alvine These tourtieres were enjoyed
at the Reveillon supper after Midnight mass or New Year's eve, in many of our homes, I remember them well
Other meats: all beef, no pork; all pork, no beef; moose, chicken, turkey, woodchuck, elk, caribou. Mix them as you like and what you have in your freezer ( thaw thoroughly) make different kinds and keep on hand for your special dinners.
This is the most similar recipe to my mom's (a born & bred Canadian) I have found. I got this recipe from razzledazzlerecipes.com/ which has a lot of great Canadian (&American) recipes. My mom did not put potatoes in as this calls for and always used regular ground beef. My dad loved this.
Original Canadian Tourtiere
1/2 lb Ground pork
1/2 lb Ground veal
1/3 c Chopped onion
1/3 c Water
1/4 ts White pepper
1 ts Salt
1/4 ts Ground cloves
1/4 ts Cinnamon
1/4 ts Celery salt
1/4 ts Savory
1 To 2 potatoes, boiled and mashed
1 Pastry for 8" double-crust-pie
Preheat oven to 425°F.
Place pork, veal, onion and water in a saucepan. Simmer until color changes. Adding seasonings; simmer for a little longer. Thoroughly drain meat.
Mix in mashed potatoes. Fit bottom pastry into 8" pie plate.
Fill with meat mixture. cover with top crust. Seal edges as desired and vent top to allow steam to escape.
Bake for 10 minutes; lower oven temperature to 400øF and bake for 20 to 25 minutes or until crust is golden brown and filling is hot.
Note: If you prefer a spicier tourtiere increase seasonings to your taste.